These pumpkin muffins are everything you want fall baking to be. Soft, warmly spiced, and made with real pumpkin puree. They come together quickly and fill the kitchen with the best smell. Make a batch for the week and enjoy them for breakfast or an afternoon pick-me-up.
Ingredients
- 2 cups unbleached all purpose flour
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup TN maple syrup
- ⅓ cup melted coconut oil
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp Redmond Real Salt
- Optional: pecan halves for topping
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and melted coconut oil until smooth.
- Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir until just combined.
- Divide the batter among the muffin cups. Top each with a pecan half if desired.
- Bake for 20 to 24 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For a streusel topping, mix ¼ cup rolled oats, 2 tbsp flour, 2 tbsp butter, and 1 tbsp maple syrup. Crumble on top before baking.
- These freeze beautifully for up to 3 months. Warm them in the oven for a few minutes before eating.
- Make sure you use pure pumpkin puree, not pumpkin pie filling which has added sugars and spices.
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