The best pumpkin muffins that make you happy. Look no further because this pumpkin muffins recipe is just what you are looking for.
It is easy and made with pumpkin pie spice and delicious pumpkin puree. Are you ready to learn this pumpkin muffin recipe? Let’s get started!
To be honest I’m not a fan of fall or winter but what can you do when you can’t control the seasons? Try to run and hide or embrace fall and get baking with pumpkin.
Because when fall comes around there is no denying, it is time for pumpkin baking. It is just impossible to ignore pumpkins.
Whether you make pumpkin puree from scratch or use canned puree you can use pumpkin in a lot of your recipes.
Just as with this pumpkin muffins, it is a basic muffin recipe but with the right ingredients, you get that autumn feeling.
These muffins are warm, soft, moist, delicious and quite healthy pumpkin muffins. You need quite a number of recipes but making these muffins is actually an easy task.
You can either use eggs in these muffins or substitute them for aquafaba to make the muffins vegan.
Pumpkin muffins ingredients
Now be prepared for an extensive number of ingredients. It seems like a lot but just with a lot of baking recipes you can divide them into wet and dry ingredients.
Besides wet and dry this recipe also has a topping:
- Spelt flour
- Baking powder
- Pumpkin puree
- Coconut oil
- Vanilla sugar or vanilla extract
- Chopped pecans
- Pumpkin spice
How to make pumpkin muffins
To make pumpkin muffins start off by preheating the oven to 375℉/180℃. You need to combine the dry and wet ingredients separately.
The main reason is that as soon as the baking powder gets wet it gets activated. So you want it in the oven when the batter is done.
By first combining all the dry ingredients you make sure the ingredients are evenly distributed. So put the Spelt flour, vanilla sugar, salt, stevia, cinnamon and baking powder in a separate bowl and stir well.
Then combine all the wet ingredients, so the milk, eggs and pumpkin. Let the coconut oil go liquid in the microwave.
Let it cool before adding it to the wet ingredients. If the coconut oil is too hot it will separate the eggs.
Add the wet ingredients to the dry ingredients and make sure all of the dry ingredients are covered with the wet. Take an ice scoop and divide the pumpkin mix over a muffin pan.
For the topping, chop the pecans finely and combine with the sugar and pumpkin spice. Sprinkle the mix on the muffins and put in the oven.
Bake for 25 minutes or until a bamboo skewer comes out clean. Let the muffins cool and serve.
To make these muffins even tastier I used pecans but you can easily add or substitute for other ingredients like:
- Chocolate chips
- Chocolate Nibs
- Brown sugar
Want to see how you can make muffins with aquafaba
To show you how easy it is to make muffins with aquafaba watch the instruction video below:
Have fun with this pumpkin muffins recipes!
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS INTO YOUR INBOX!
Embrace the fall and start baking these pumpkin muffins with pecans and pumpkin spice. You can make them vegan or regular.
- 1½ cups spelt flour
- ½ tsp salt
- ¼ tsp ground cinnamon
- 2 tsp baking powder
- 2-3 tsp stevia
- 2 eggs or 6 tbsp of aquafaba
- 225 gram pumpkin
- ½ cup coconut oil
- ¼ cup milk
- ½ tbsp vanilla sugar or ½ tsp vanilla extract
- 1 tbsp sugar
- 1 tbsp chopped pecans
- ¼ tsp pumpkin spice
- Preheat the oven 375℉/180℃
- Combine all dry ingredients spelt flour, vanilla sugar, salt, stevia, cinnamon and baking powder in a separate bowl. Stir well so the ingredients are evenly distributed
- Combine the wet ingredients milk, eggs and pumpkin. Let the coconut oil go liquid in the microwave. Let it cool before adding it to the wet ingredients
- Add the wet ingredients to the dry ingredients and make sure all of the dry ingredients are covered
- Take an ice scoop and divide the pumpkin mix over a muffin pan
- Chop pecans finely and combine with the sugar and pumpkin spice. Sprinkle the mix on the muffins and put in the oven
- Bake for 25 minutes or until a bamboo skewer comes out clean
- Let them cool and serve
Calories: 298; Fat: 12g; Carbs: 43g; Protein 9g;