Pumpkin, Spice and Everything Nice
We don’t think so! OK, hand up, who else is ready for all things fall??
Fall is such a beautiful time filled with changing leaves, crisp air, cozy evenings by the fire and oh yea, pumpkin spice EVERYTHING. If you haven’t jumped on the pumpkin spice band wagon yet now may be the time. We’ve got an amazingly tasty (kid approved) Pumpkin Spice Muffin recipe for you today and we just know you’re gonna love it, even if you are not a pumpkin spice die hard like some of us. 🙃
Ok so here it is, from the kitchen of YLN dietitian, Hadis. Pumpkin Spice Muffins the whole family will enjoy.
INGREDIENTS
⅓ cup melted coconut oil
½ cup maple syrup
2 eggs
1 cup pumpkin purée
¼ cup milk of choice
2 tsp pumpkin spice blend
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
1 ¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch
INSTRUCTIONS
Preheat oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
Add the flour and oats to the bowl and mix with a large spoon, If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now. I added dried ginger.
Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you’d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool.
Enjoy😋🎃
“Life starts all over again when it gets crisp in the fall.”
– F. Scott Fitzgerald
Adapted from this recipe https://cookieandkate.com/healthy-maple-pumpkin-muffins/