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!
Pumpkin Muffins
Adapted from Sally’s Baking Addiction
Serves: 12
Ingredients:
- 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
Directions:
- 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.
