RECIPE OF DELICIOUSNESS: Pumpkin Muffins

I adore baking treats that are just low in sugar and “healthy” enough that they trick my kids into thinking they’re an indulgence, when really they’re also suitable for a breakfast addition or a snack. This recipe for the most amazing pumpkin muffins hits the mark! Here we go…

Mix all of this deliciousness in one large bowl:wpid-img_25271.jpg

  • 2 c pumpkin puree
    • I like to use the fresh pumpkin guts this time of year, but if you don’t like all of the mess that goes with that, feel free to use the standard 15ish oz can of pumpkin.
    • IF you are going to go with the fresh pumpkin, puree it in the blender before adding it to break up any stringiness.
  • 1/2 c raw sugar
  • 3/4 c unsweetened almond milk
  • 2 1/2 T vegetable or coconut oil
  • 2 c your choice of flour
  • 3 t baking powder
  • 1/4 c pepitas (which is just a fancy name for pumpkin seeds)
  • 1/2 c chopped walnuts (or your choice of nuts…which are completely optional)

Notice anything? Oh, like these muffins are completely vegan. Oh yeah…double bonus! Unbelievably delicious and also happen to be free of animal gunk. Good times!!!

Mix it all up and you’re ready to bake.

Now is the time to get your oven warming. We’ll cook these babies at 350 degrees Fahrenheit.

While your oven is warming, grease your muffin tin with your choice of oils. I prefer a dab of veggie or coconut oil for each, then spread it around the muffin tin to evenly cover the bottoms and side of each slot.

Fill your muffins each to about 3/4 full! I know this is more than the standard muffin recipe will call for, but these are deliciously dense and hearty, so they won’t fluff and run all over the place like some crazy egg-based muffins would 🙂

*Makes about a dozen muffins*

If you would like, you can also sprinkle some extra fun on the tops of your muffins once they’re in the tin but before they’re baked. I chose to top mine with some dry-roasted, unsalted sunflower seeds for a bit of extra nuttiness, but you could also use the pepitas or chopped nuts for a topping, as well!

When your oven has reached temp, these beauties will bake for somewhere in the 40-50 minute range, but just watch them, occasionally stick a toothpick in them, and judge for yourself.

When they’re ready:

  1. the toothpick will be mostly dry (they’re still going to be pretty dense muffins, so some of that pumpkin is bound to stick…)
  2. the edges of the muffin will start to pull away from the sides of the muffin tin
  3. the edges of the muffins will have turned a beautiful golden brown

After pulling the pan out of the oven, allow to rest for about 3 minutes before running a butter knife around the edges of each muffin, and removing the muffins from the tin to a wire cooling rack to cool completely.

These delicious treats are sure to become a new family favorite in your household! Now…go get your pumpkin on!

Until next time, my friends…

Make it a great day,

Mari!yn

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