We are in the midst of pumpkin spice spice season, so I thought it was fitting to make some pumpkin muffins. They are a delicious, healthy way to start off your morning and they are sure to put you in a fall mood! This recipe from Cookie and Kate produces fluffy, moist, and tasty muffins every time!
Ingredients
1/3 cup melted coconut oil or olive oil
1/2 cup maple syrup or honey
2 eggs (room temp)
1 cup pumpkin puree (make sure not to use pumpkin pie filling)
1/4 cup any milk
2 tsp pumpkin spice seasoning
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup whole wheat flour
1/3 cup old-fashioned oats (+ extra for the top)
Step 1
Preheat the oven to 325 degrees and either line your muffin tins with cupcake liners or lightly grease them with cooking spray or butter. Next, you will want to gather all of your ingredients together and set the eggs out until they are room temperature. There are a lot of different ingredient choices for this recipe. When I made these, I used coconut oil and maple syrup instead of the alternatives and used all purpose flour instead of whole wheat flour. These are the ingredients that I had on-hand at the time, and the muffins turned out really tasty, but any of the other ingredients seem like they would produce good muffins as well. The only downside to using all purpose flour instead of whole wheat flour is that the muffins will be slightly unhealthier. The original recipe also has a lot of accommodations for people with food allergies or sensitivities, so I would definitely recommend checking those out.
Step 2
Combine the coconut/olive oil and maple syrup/honey with a whisk in a medium bowl. Add in the 2 room temp eggs and beat the mixture well. Next you will add a lot of ingredients at once. These will be the pumpkin puree, milk, pumpkin spice seasoning, baking soda, vanilla extract, and salt. I would recommend adding the wet ingredients (pumpkin puree, milk, and vanilla extract) to the mixture first, mixing, and then finishing things off by adding the dry ingredients.
Step 3
At this point all of the ingredients should be combined except for the flour and oats. You will now add both of these to the bowl and mix together with a large spoon instead of a whisk. The batter will be a lot thicker now, and whisk would be more of a hindrance than a help. While this is not in the ingredient list, I like to add some dark chocolate chips for an extra element of sweetness. You could also add some nuts, dried fruit, or even swirl in something soft (cream cheese, peanut butter, jam, etc). I have not tried the recipe with these things, but I am sure they would be delicious!
Step 4
Divide the batter equally into muffin tins. I am usually able to get 12-14 muffins from the mixture. If you would like to add any extra oats to the top, now is the time to do so. Next, put the muffins into the oven and let them bake for 22-25 minutes. My oven runs hot, so my muffins were done in 20-22 minutes, but the time will differ based on different ovens. You basically will want to bake the muffins until an inserted toothpick comes out clean.
Step 5
Let the muffins cool completely before taking them out of the muffin tins. To help them cool faster, put on a cookie rack or on a granite surface. A cookie rack will allow for air to get underneath the tins and cool them from all different angles, and granite absorbs heat very well. Once the muffins are cool, store them in an airtight container and enjoy!
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