Pumpkin Muffins
breakfast, snack

Pumpkin Muffins

0 muffins
40 Minutes

These pumpkin muffins are perfect for fall! The pumpkin keeps the muffins moist while the pumpkin pie spice adds cozy autumn flavours. They are great for breakfast or packed as a snack for lunch.

Ingredients
Instructions

INGREDIENTS


    Dry Ingredients:
  • 1
    Cup
    all-purpose flour
  • 1
    Cup
    whole wheat flour
  • .5
    Teaspoon
    baking soda
  • 1
    Teaspoon
    baking powder
  • .25
    Teaspoon
    salt
  • 2
    Teaspoon
    cinnamon
  • .5
    Teaspoon
    nutmeg
  • .5
    Teaspoon
    ground ginger
  • .5
    Cup
    raisins (optional)
  • Wet Ingredients:
  • 1.5
    Cup
    pumpkin puree
  • .75
    Cup
    maple syrup
  • 2
    egg(s), well beaten
  • 1
    Teaspoon
    vanilla
  • .5
    Cup
    oil, (olive, canola or avocado)
  • To Top:
  • .5
    Cup
    roasted pumpkin seeds (optional)

Plant-Based Option

Substitute flax eggs for the eggs.

Gluten-Free Option

Substitute GF 1:1 all-purpose flour for both types of flour.

INSTRUCTIONS


1.

Preheat the oven to 350F. Line a muffin tin with paper baking cups.

2.

In a large bowl whisk together all of the dry ingredients.

3.

In a medium bowl combine all of the wet ingredients and with a whisk until smooth.

4.

Mix the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined (take care not to over-mix).

5.

Spoon the batter into the prepared muffin tins until they are ¾ full and sprinkle the top of each muffin with about 1 teaspoon of the pumpkin seeds, if using.

6.

Bake until a toothpick inserted into the middle of the muffin comes out clean, approximately 25 minutes. Store in a sealed container at room temperature for up to 4 days or in the freezer for up to 1 month.

Nutrition Information

Calories
250 per serving
Carbs
37.8g per serving
Protein
5.7g per serving
Fat
13.3g per serving
Fiber
3.1g per serving
Sodium
119mg per serving
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