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Pumpkin Muffins

by Bev Peel

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Reasons You'll Love This Recipe:

1. These muffins TASTE like fall - but are delicious any time of year

2. Pumpkin is a hearty and nutrient dense base ingredient

3. You can add nuts or chocolate chips to this recipe for flavour and texture.

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Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) melted coconut oil
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Instructions

    1. Preheat oven to 425°F (218°C). Prep a muffin pan with silicone cups, or nonstick spray.
    2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

    3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and fold everything together gently just until combined and no flour pockets remain.

    4. Spoon the batter into liners, filling them all the way to the top.

    5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 
    6. Cover tightly and store at room temperature for up to 1 week.
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