Autumn Pumpkin Muffins

Fall is here! The leaves are changing, and the weather has cooled. There are so many delicious flavors that are paired with this season! The flavor of pumpkin is one of my all-time favorites. Whip these muffins up in a jiffy and add them to afternoon teatime with your children.

Ready in about an hour

Makes 12 regular muffins

Ingredients

• 2 3/4 cups of flour (Spelt or Einkorn is recommended for the nutrients)

• 1/2 cup of maple syrup or honey

• 1/4 cup of brown sugar

• 1 tsp of baking powder

• 1 tsp of baking soda

• 2 1/2 tsp pumpkin pie spice

• 1/2 tsp of salt

• 1 cup of canned of pumpkin purée

• 2 eggs

• 1/4 cup of coconut oil or olive oil

• 1/2 cup of milk

• 1 tsp of vanilla extract

  
  
  
  

Preparation

1. In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.

2. In an electric mixer, or using a hand mixer, whip the eggs, maple syrup, oil, milk and vanilla together until well combined.

3. Then, alternate mixing the wet ingredients and the pumpkin purée into the dry ingredient mixture. Be careful not to over-mix.

4. Grease or line a 12-cup muffin pan. Pour the batter evenly into all the cups.

5. Sprinkle coarse sugar on top, whip up a glaze to pour on afterward or add a streusel topping before baking — all delicious options!

6. Bake muffins at 375°F for 15–18 minutes. To check the bake, poke the center of a muffin with a toothpick or small knife. If it comes out clean, your muffins are baked.

   
   

Tips

1. Easy Streusel Topping Recipe: 1/3 cup of brown sugar, 1/4 cup of flour, 1/4 cup of oats(optional) and 1/4 cup of cold butter (shredded or diced). Combine ingredients until crumbly. Sprinkle on muffins before baking.

2. Easy Icing Recipe: 1/3 cup of powdered sugar, 1-2 tsp of milk, 1/4 tsp of vanilla or almond extract. Mix ingredients in a bowl and drizzle over the muffins once they cool after baking.