Pumpkin Muffins make for a delicious and easy fall recipe! Enjoy these muffins for breakfast or dessert. For a vegetarian option, you may include 1 egg and reduce the milk to 1/4 cup, using a dairy option for the milk and butter if desired. For a gluten-free option, substitute for 1:1 gluten-free flour.
Yield: 12 muffins Time: 35 minutes
- 1 3/4 cup flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp pumpkin spice
- 1/4 tsp allspice
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1 (15 oz) can pumpkin purée
- 1/4 cup non-dairy butter, melted or avocado oil
- 1 tsp vanilla extract
- 1/2 cup non-dairy milk
- Optional: 1/2 cup dried cranberries
Optional topping: Pepitas (raw pumpkin seeds)
- Preheat the oven to 400ºF
- In a large mixing bowl, whisk together all the dry ingredients.
- Then, in a medium size mixing bowl, whisk together all your wet ingredients.
- Next, create a well in the middle of the dry ingredients and then, pour the wet ingredients into the center of the well.
- Using a rubber spatula, carefully fold the wet ingredients into the dry, being careful not to over-mix.
- Fill a muffin tin with liners and scoop the batter into each tin, filling up most of the way to the top.
- Once done, top with pepitas if desired.
- Place muffins in the oven and bake for 23-26 minutes or until a toothpick comes out clean when poked into the center of a muffin.
- Allow them to cool before serving.
Store at room temperature for up to 4 days or in the refrigerator for 5-6 days.
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