Notice a theme here?
Continuing what seems to be an emerging pumpkin theme (throwback to last week's Pumpkin Spice Mask), I'm here with a simple and tasty pumpkin muffin recipe. These delicious muffins require only about 30 minutes of your time and many ingredients that you, most likely, already have in your pantry. Just in time for your Friendsgiving + Thanksgiving festivities, these muffins are good for breakfast or dessert (try them warm with ice cream [non-dairy for me] or sorbet, yum!).
Dairy-Free Pumpkin Pecan Muffins
- 2.5 cups whole wheat flour (nutrient boost!)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin spice seasoning
- 1/2 cup organic canned pumpkin
- 1 cup chopped pecans
- 2 tbsp turbinado sugar
- 1 egg
- 1 cup non-dairy milk (I always use soy for baking)
- 1/4 cup melted coconut oil
Putting It All Together
1. Preheat oven to 375º
2. Add all dry ingredients, including pecans, to a large mixing bowl and blend together with a large spoon or whisk until evenly mixed.
3. In a separate bowl, add all wet ingredients, except for coconut oil. Whisk all wet ingredients together until evenly mixed.
4. Add the mixed wet ingredients to the mixed dry ingredients. Stir, using a large spoon (or mixer) until ingredients are well blended. The mixture should be thick and spoonable.
5. Finally, mix in the melted coconut oil. Set batter aside.
6. Oil or add liners to muffin tins (I use liners).
7. Using a ladle, large spoon or measuring cup; fill muffin tin with batter about 2/3 of the way. You want to leave room for the muffin to rise.
8. Place tin in the oven. 375º for 18-20 minutes. You'll know your muffins are done when you can stick a fork or toothpick through the center and it comes out clean.
9. Let cool for about an hour...
Makes 12-16 muffins.
If you're not dairy-free, you can easily make this recipe with your dairy goods. Just substitute the non-dairy milk with regular milk and the coconut oil with butter.