Oh hey there Pumpkin Everything Season! You’re pretty great at making cold and cloudy fall days pretty spectacular, so thank you for that.
It was just that type of cold and cloudy day when I decided that, Yes, every single blog does need their own pumpkin spice muffin recipe! There is no such thing as too many pumpkin muffin recipes. Especially when you want one just the way you want it: Perfectly moist, super soft, just the right amount of natural sweetness, all pumpkin-y and cinnamon-y, full of fibre, and makes your house smell amazing. Do you seriously need another reason to make these?
Ok fine, they’re freaking delightful. There.
I wanted these to be a treat, but also something that you won’t feel either guilty about eating, OR sick from all the sugar. And I must say… I succeeded. The amazing thing about making any sort of pumpkin bread is that the pumpkin adds so much moisture for you, naturally. Balance that with a little maple syrup to sweeten it up, oat flour for a boost of protein and fibre, and a mix of stone ground whole wheat and unbleached all purpose flours, and you get a healthy, perfectly textured, vegan, naturally sweetened, pumpkin spice muffin that is gonna be everyone’s favourite fall treat.
I hope you enjoy my take on this classic fall must-have as much as I do! If you try this recipe out, let me know what you think in the comments below! Happy Fall!
| Pumpkin Spice Muffins | Print |
- 2 Flax eggs (2 tablespoons flaxseed + 5 Tablespoons water), or sub 2 eggs
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- scant ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup oat flour (ground from quick cooking oats)*
- ¼ cup stone ground whole wheat flour
- ½ cup unbleached all purpose flour
- 1 cup pumpkin puree
- ½ cup melted coconut oil
- 2 teaspoons vanilla
- ¾ - 1 cup pure maple syrup (depending on sweetness preferences)
- Preheat oven to 350 degrees fahrenheit and either grease a muffin tin or line with paper liners. I use coconut oil.
- Make flax eggs by mixing the flax and water in a large mixing bowl. Let stand for 5 minutes while prepping the dry ingredients.
- Add all dry ingredients (cinnamon, ginger, nutmeg, cloves, salt, baking soda, oat flour, whole wheat flour and all purpose flour) to a medium mixing bowl and mix to combine.
- Add the remaining wet ingredients (pumpkin, coconut oil, vanilla and maple syrup) to the flax eggs in the large mixing bowl and stir well with a spatula until completely combined.
- Add the dry ingredients to the wet ingredients, adding about ⅓ of the dry ingredients at a time and mixing well after each addition.
- Scoop into prepared muffin tin, filling just over ¾ of the way, and bake for 27-32 minutes, or until a toothpick inserted into the centre comes out clean. Let stand in muffin tin for 5 minutes before carefully removing from pan to let cool completely on a cooling rack.
- Store cooled muffins in an airtight container for up to 5 days, or freeze for up to 3 months.
