Fall is in the air and just like many of you, I’m starting to bake all things pumpkin! These pumpkin muffins are perfect for this time of year and feel like the food equivalent of a warm hug.
Truthfully, I’m constantly looking for ways to hide vegetables in Charlie and Max’s food. After all, they are my toughest critics! These pumpkin muffins are perfect for a snack or breakfast on the run and freeze beautifully. Making them the perfect thing to have on hand for when I need a little something extra for their lunches.
The original recipe called for both sugar (white and brown) and milk but I experimented with maple syrup to replace both and couldn’t tell the difference! Personally I love the maple syrup option. Not only does it reduce the number of ingredients you need to use, it adds just that extra touch of fall flavour and is less refined as far as sweeteners go.
My Favourite Muffin Recipes
Muffins are such a great thing to stock the freezer with! If you’re already in the kitchen, why not whip up another batch? I love these Double Apple Muffins this time of year, they are so comforting! Of course we also always have a batch of Sneaky Mommy Muffins handy. I’ve also got my eye on making these Gluten Free Morning Glory muffins by Basics with Bails… it looks like I’ll be baking up a storm!
How to Make These Gluten Free or Vegan
You can substitute a 1:1 gluten-free flour blend to make these gluten free. Our personal favourite is the Bob’s Red Mill 1:1 flour blend but the Robin Hood one is also good! You can use flax eggs to make these vegan. Just mix 2 tablespoons ground flax with 6 tablespoons water and let it sit for 5-10 minutes before adding to your wet mixture.
These pumpkin muffins are perfect for fall! They are great for breakfast or packed as a snack for lunch.
- 2 cups flour (I usually substitute half for whole wheat flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ cup raisins (optional)
- 1/2 cup roasted pumpkin seeds
- 1 ½ cups pumpkin puree (not the pumpkin pie filling!)
- 3/4 cup maple syrup
- 2 eggs (well beaten)
- 1 teaspoon vanilla
- 1/2 cup oil (olive, canola or avocado)
Preheat oven to 350F. Line a muffin tin with paper baking cups.
In a large bowl combine all of the dry ingredients except for the pumpkin seeds, and mix together with a whisk until mixed.
In a medium bowl combine all of the wet ingredients with a whisk until smooth.
Mix the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined. Don’t over-mix.
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.
Bake until a toothpick inserted into the middle of the muffin comes out clean, approximately 25 minutes.