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Pumpkin Spice Muffins

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Incredibly moist pumpkin spice muffins packed with the comforting flavors and aromas of pumpkin and fall spices makes for the perfect breakfast or quick snack.

Ingredients

• 3/4 Cup White Whole Wheat Flour

• 3/4 Cup Unbleached All-Purpose Flour

• 2/3 Cup Coconut/Brown Sugar

• 1 Teaspoon Ground Cinnamon

• 3/4 Teaspoon Baking Powder

• 3/4 Teaspoon Baking Soda

• 1/2 Teaspoon Ground Allspice

• 1/2 Teaspoon Ground Ginger

• 1/4 Teaspoon Ground Cloves

• 1/4 Teaspoon Ground Nutmeg

• 1/4 Teaspoon Sea Salt

• 1 Large Egg, Room Temperature

• 1 Cup Pumpkin Puree, Homemade or Canned

• 1/2 Cup Flavorless Oil i.e. Grapeseed/Avocado Oil

• 1/4 Cup Milk of Choice (Dairy/Non-Dairy)

• 1 Teaspoon Apple Cider Vinegar

• 1 Teaspoon Vanilla Extract

• 1/4 Cup Raw Pumpkin Seeds, Topping, Optional

Instructions

  1. Preheat oven to 325F. Line a 6 or 12-cavity baking pan with cupcake/muffin liners. Set aside.
  2. In a standard measuring cup or small bowl, add and stir to combine milk and apple cider vinegar.
    In a large mixing bowl, add and whisk the oil, sugar, pumpkin puree and vanilla extract until a smooth, lump-free batter is reached. Next whisk in the eggs followed by the milk-vinegar mixture.
  3. Measure out and add the remaining dry ingredients directly into bowl with wet batter. Using a wooden or large spoon, mix everything together just until muffin batter comes together without any streaks of flour. Take cake not to overmix batter.
  4. Evenly divide batter into prepared baking pan and bake for 24-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  5. Allow muffins to cool slightly in pan for about 5 minutes before transferring to a cooling rack to cool completely.

Find it online: https://nourishedendeavors.com/pumpkin-spice-muffins/