After weeks of craving muffins, we finally made some over the weekend. We had a can of pumpkin puree in our cupboard from when it went on sale, so we decided on making pumpkin muffins! These muffins are soft and moist and very delicious!
Not only are these muffins delicious, they are healthy too! These pumpkin muffins are perfect for breakfast or a quick afternoon snack.
We don't normally put nuts in our baked goods, but walnuts in pumpkin muffins is so delicious. We figured this out from a trip to a local vegan bakery where we bought the best pumpkin muffin we have ever tasted! If you prefer your muffins without nuts, feel free to leave them out or sprinkle them on top.
We found the original recipe for these on Pinterest, but played with the ingredients to make them a super healthy snack. Look at the recipe below to see what we came up with!
1 1/2 cups whole wheat flour
1 tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup canned pumpkin
1 cup unsweetened applesauce
6 Tbs maple syrup (1/4 plus 2 Tbs)
1/3 cup chopped walnuts
- Preheat oven to 350 degrees fahrenheit. Line a muffin pan with paper baking cups or spray with oil (we used silicone baking cups).
- In a large bowl, stir the whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt together. Make a big well in the center of your dry ingredients and add the eggs, pumpkin, applesauce, and maple syrup. Stir until just combined. Add the chopped walnuts and stir until just incorporated. Fill your muffin pan cups with batter.
- Bake for 20-22 minutes, or until the tops spring back lightly when touched (like a cake). Cool in pan then devour!
What is your favorite kind of muffin? Where did you get the best muffin you have ever tasted?