My Pumpkin Bread recipe has become really popular recently. I think it’s because we all start craving a little pumpkin goodness when the weather cools down and the leaves start changing colors. Well, cuddle up in your blanket and enjoy some of these warm Pumpkin Muffins. I don’t think I’ve hidden my feelings on muffins. I LOVE them! This latest creation continues to check off my 3 MUSTS for muffins. They’re light, fluffy, and moist. Oooh… I need another one right now.
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup honey or organic agave
- 1/2 cup olive oil
- 1/4 cup milk of your choice (I have used coconut milk and vanilla almond milk)
- 1 tsp vanilla
- 2 cups whole wheat flour (I use Bob's Red Mill whole wheat pastry flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup walnuts, finely chopped (optional)
Preheat the oven to 375 degrees.
In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla.
In a large mixing bowl combine all the remaining dry ingredients.
Add the wet ingredients to the dry ingredients and stir to combine.
Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!
Need a gluten-free recipe for Pumpkin Muffins? I’ve got you covered.