Pumpkin Muffins

Pumpkin Muffins

I love pumpkin so much that I don’t care if its fall or not when I bake these.  You can add in mini chocolate chips, dried cranberries or nuts if you wish.  These delicious muffins will make your house smell amazing.

yields: 12 servings
Ingredients:
  • 1/2 cup oat flour (I pulse oats in my food processor until the consistency of flour)
  • 3/4 cups unbleached all-purpose flour
  • 3/4 cup coconut or brown sugar
  • 1 tsp baking soda
  • 1 tsp. baking powder
  • 1/4 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups (15 oz can) pumpkinnot pumpkin pie filling
  • 2 tbsp coconut oil or melted butter
  • 1 large egg 
  • 1 1/2 tsp vanilla extract
  • baking spray
  • optional mix-ins: chocolate chips, dried cranberries, nuts
  1. Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
  2. In a medium bowl, combine flours, sugar, baking soda, baking powder, ginger, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
  3. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape downsides of the bowl.
  4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
  5. Fold in optional mix-ins
  6. Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let them cool at least 15 minutes before serving.