“These taste like pumpkin pie,” said my roomie, Meredith. Don’t believe her? Find out for yourself by making these moist and sweet pumpkin muffins. Get ready to use an entire can of pumpkin!
I found this pumpkin muffin recipe from Hummusapien.com. I’m a very loyal follower of Hummusapien. I love all of the recipes she posts. Even her recipes all the way from 2013 and 2014. So, when I’m looking for a good recipe I can feel confident choosing hers because I know it will turn out good.
Why do I want to feel confident when I am choosing a recipe? Well for one, I am a college student and I can’t afford to lose time and money on something that fails. Second, I frequently use untraditional ingredients in my recipes that I was not brought up cooking or baking with. Some examples of proteins I am new to cooking with are lentils, tofu, tempeh, quinoa, chickpeas. Some examples of ingredients in baking that I am new to are almond flour, coconut flour, natural sugars such as maple syrup, honey, coconut sugar. I enjoy experimenting with new recipes and cooking healthfully.
In terms of this recipe, the ingredient that is the most new to me is whole wheat pastry flour. It was very hard for me to find this at your typical grocery store. Especially, with my allergy to tree nuts (just cashews and pistachios). After a little bit a digging I finally found it at Whole Foods in Minneapolis.
The first time I used whole wheat pastry flour was in hummusapien’s Chocolate Zucchini Muffins. They turned out amazing. I highly recommend. You can find the recipe on her site here.
So, back to pumpkin. This recipe is pretty straight forward. I was really excited to make this recipe because um PUMPKIN anything right now is the mood. But, also because whole wheat pastry flour makes these amazing and it calls for an entire can of pumpkin. I never know what to do with extra pumpkin when a recipe calls for only 1 cup.
Here’s the recipe for these delish pumpkin muffins. I can’t wait for you to try it.
Ingredients: (from hummusapien.com)
- 1 3/4 cups whole wheat pastry flour
- 1 cup cane or coconut sugar (use 3/4 cup for less sweet muffins)
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 tsp baking soda
- 1/2 tsp salt
- 15 oz pumpkin puree (canned or fresh)
- 1/2 cup unsweetened almond milk
- 1/4 cup avocado oil or coconut oil, melted
Directions: (from: hummusapien.com)
- Preheat the oven to 400F
- Grease a muffin tin well or use muffin liners.
- In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt.
- In a medium bowl, whisk together the pumpkin, milk, and oil.
- Pour the wet ingredients into dry ingredients. Mix together until combined. Don’t over mix! (the batter will be thick)
- Spoon the batter into muffin tin filling just about to the top. Bake for about 23-28 minutes. They’re done when a toothpick or knife comes out clean!
- Cool on a cool rack and enjoy! 🙂