I’m kind of late to the pumpkin muffin game this year. As I was grocery shopping over the weekend I saw some in the bakery case and suddenly got a HUGE craving for them. Only I couldn’t justify spending money on the store-bought version when I knew I had all the ingredients at home (and could make a healthier, but just as delicious, version!)
So the next morning when I woke up, I gathered up all my ingredients and got to baking.
I was expecting them to be good, but I have to say these muffins more than exceeded my expectations.
They were super soft, melt-in-your mouth light but felt hearty enough to hold me over thanks to the whole wheat flour. I loved them. My sister loved them. Even my little niece gobbled one right up so you can rest assured they’re also kid approved!
Slather them in some peanut butter, crumble them into your yogurt or add a piece of fruit to them and you’ve got yourself some great snacks for the week!
- The recipe I used was from Sally's Baking Addiction (with a few slight tweaks!)
- 1 and 3/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 heaping teaspoon pumpkin pie spice
- 1/3 cup earth balance, softened
- 1/2 cup lightly packed brown sugar
- 2 eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/3 cup soymilk (almond or regular milk also works)
- Preheat oven to 350 degrees
- Grease or line a muffin tin with paper liners
- Combine dry ingredients (flour, baking powder, baking soda, salt and spices) then set aside.
- In another bowl, cream earth balance and sugar. Add eggs one at a time.
- Add pumpkin, vanilla extract and milk whipping until well combined.
- Add dry to wet ingredients folding until just combined.
- Using an ice cream scoop, scoop even amounts of the batter into the muffin tins (filling about 3/4 of the way full)
- Bake for 15-20 minutes or until a toothpick poked into the center comes out clean