Fall may be my favorite season. I love when the air has a crisp to it, watching the leaves change, and all things pumpkin. Well, I used to love all things pumpkin. That was before I found out that many of the seasonal items didn’t have any actual pumpkin in them. Pumpkin-flavored additives? No thanks.
As pumpkin spiced lattes were out, I found a muffin recipe and tweaked it a bit to get my real pumpkin fix. This is a muffin, y’all, not a cupcake, so you won’t find any cream cheese frosting or glaze here. The recipe is just slightly sweet and packed with everyone’s favorite squash. Enjoy!
Adapted from Sally’s Baking Addiction
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1-15 ounce can pure pumpkin puree
- ¼ cup melted coconut oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ – ½ cup walnut pieces, optional
- Preheat your oven to 375 degrees Fahrenheit and line your standard muffin tin with paper liners.
- Whisk flours, sugars, baking soda, salt and spices in a medium bowl. Set aside.
- In another medium bowl, whisk together the eggs, pumpkin puree, coconut oil, applesauce and vanilla extract.
- Make a well in the dry ingredients, pour the wet ingredients into the well and mix just until combined. Over-mixing will cause your muffins to be tough.
- Fill each well of the muffin tin. It’s OK if they’re filled almost to the top, they bake nicely that way.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a rack and eat when they’re still warm.