There is nothing more delicious in Autumn than a warm pumpkin muffin. Okay...maybe there are a few other things that are either more delicious or just as delicious, but you have to admit...pumpkin muffins are soooooo good!
I’ve tried quite a few different recipes for pumpkin muffins throughout the years, but I seem to always go back to the Betty Crocker recipe. It has never failed me! I do change it up a bit because I just love making them just a bit healthier. Bon appetit!
1 1/2 cup whole wheat flour
1 cup oat or organic all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/4 teaspoons Saigon cinnamon
1 1/8 teaspoons nutmeg
3/4 teaspoon ground clove
1/2 teaspoon ground ginger
1 cup sugar
2/3 cup extra virgin coconut or olive oil
1/2 cup water
3 organic eggs
1 can pumpkin (or 2 cups fresh pumpkin puree)
Whole sprouted pumpkin seeds (optional)
Preheat your oven to 350 degrees and place paper baking cups in your muffin pan. Or you can spray them with coconut oil cooking spray.
In a large bowl, mix all the flours, baking powder, salt, and spices together and make a well in the center.
In a medium bowl, mix the sugar, oil, water, and eggs together. Stir in the pumpkin. Add the wet ingredients to the well of the dry ingredients and stir just until moistened.
Divide the batter among the muffin cups and top with some pumpkin seeds. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes (or if you’re like me, enjoy right away) ;).
They are so delicious and very satisfying on a chilly morning. Enjoy with a cup of coffee or your favorite black tea, and you’re good to go! I hope you are enjoying your week.
Until next time,