As promised, today I’m sharing another delicious muffin recipe with you all. Now, I’m pretty sure everyone has a recipe for pumpkin muffins and has been making them since October 1st 😉
BUT… Even with all the thousands of recipes out there, I like to think my recipe is unique and worth trying! Over the years, I have found several recipes I liked – and one or two I loved – and this recipes combines the best parts of all my favorites! There’s plenty of pureed pumpkin, brown sugar, and pumpkin pie spice combine with coconut oil and maple syrup, and a generous splash of vanilla to create a tremendously moist muffin with a tender crumb. Lastly, this recipe is vegan and great for those who avoid dairy and eggs.
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 1/2 cup coconut or canola oil
- 1 cup pumpkin puree (8oz can or 1/2 a 15oz)
- 2 teaspoons vanilla
- 1/4 cup maple syrup
- 1 tablespoon coconut milk (you could use rice, almond or dairy milk too)
- Preheat the oven to 350 degrees. Grease or line muffin tins.
- In a large bowl, whisk together whole wheat and all purpose flour, brown sugar, baking soda, baking powder, salt and pumpkin pie spice.
- In a small bowl, whisk together pumpkin puree, coconut oil, maple syrup milk, and vanilla.
- Add the wet ingredients to the dry ingredients and use a spatula to carefully fold all of the ingredients together.
- Spoon the batter into greased muffin tins.
- Bake for 25 minutes for muffins or until a toothpick inserted in the center comes out clean.