Pumpkin Muffins
In the last few weeks, I’ve baked more batches of these pumpkin muffins than I can count. Most years, I’m pretty strict with myself when it comes to pumpkin season. It starts on the first day of fall and ends at Thanksgiving – no August pumpkin bread or pumpkin spice lattes for me. But when I started testing this pumpkin muffin recipe a few weeks back, I knew that this year was going to be an exception. These puffy pumpkin muffins were just too good not to make again and again…and again, autumn or not.
Still, I thought that I should wait until fall officially arrived to share this recipe with all of you. Now that it’s here, I’m so excited for you to try these muffins! They’re super moist and tender, with a delicious spiced pumpkin flavor. Enjoy one (or two) for breakfast with a matcha latte or a cup of coffee, and then grab another for a cozy afternoon snack. If you have any leftovers, you can freeze them, but in our house, at least, these pumpkin muffins never last long.
Ingredients
1 cup pumpkin puree
2 eggs
⅔ cup almond milk
⅓ cup olive oil or any neutral oil
⅓ cup maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla
1 cup all-purpose flour
¾ cup whole wheat flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Instructions
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
In a large bowl, combine the pumpkin puree, eggs, almond milk, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.
In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the bowl of wet ingredients and stir until just combined.
Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
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