Pumpkin Muffin Recipe: For Every Season of the Year
I know what you’re thinking – it must be time for autumn if she’s posting a recipe made with pumpkin. Well, you’re right, fall is upon us. But… that is not why I’m posting this recipe. I LOVE pumpkin (almost as much as I love chocolate) And these pumpkin muffins (inspired by this recipe I came across on allrecipes) are one of my year-round go-to treats!
Ingredients:
1 (15 ounce) can pumpkin puree
3/4 cup melted butter
3/4 cup brown sugar
1/4 cup water
2 eggs
1 teaspoon vanilla extract
1 and 3/4 cups oat flour
1/2 cup monk fruit sweetener
2 and 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
Directions:
Preheat oven to 350 degrees. Line muffin tin with muffin tin liners (or use baking spray).
Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until all ingredients are combined.
Fill muffin tin and two ramekins- each about 3/4 of the way full
Bake for 20-25 muffins (or until a toothpick comes out clean). The ramekins take a little longer in my oven (probably due to them being a little larger than the muffins so I usually leave them in about 2 more minutes than the muffin tin.)
Cool on rack and enjoy!
Helpful Hints:
I’ve also made these by replacing the brown sugar with brown monk fruit sweetener. I usually just replace the white sugar though as I prefer the consistency of the muffins that way.
When it comes to butter, I use Kerrygold (no matter what I’m making). My mother insists that no other butter tastes nearly as good. And while I have tried to use other brands, I came to the conclusion that she is right. Although other butters will work just fine, the quality of this butter really does make a difference!
This recipe makes 14 muffins so I usually use a 12-muffin tin and two small ramekins for the additional two muffins.
These muffins are not cake-like. They have more of a moist and dense consistency.
For the muffin tin liners, I like using parchment liners as they don’t stick to the muffins and come off super easy.
