Can’t stop won’t stop making these delicious pumpkin spice muffins. I’m taking these, along with an apple crumble, this lasagna, and this butternut squash side dish to our big Thanksgiving feast tomorrow in Thornbury. Happy Thanksgiving friends! Here is the recipe for the muffins, from Lovely Little Kitchen. I made mine (all my ingredients listed below) a bit healthier with whole wheat flour, no white sugar, and half the sweeteners! I don’t feel guilty giving them to Sadie.
Pumpkin Spice Muffins
Serves: 12
Ingredients:
- 1 3/4 cups whole wheat or spelt flour
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
Directions:
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugar, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil, vanilla extract, and maple syrup.
- Pour the wet ingredients into the dry ingredients and stir together. Don’t overmix.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean.\
Notes: Adapted from Lovely Little Kitchen.
Side note: Sadie hugging a pumpkin today.
