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 this easy homemade pumpkin spice and delicious pumpkin puree. Decorate with your favorite toppings and serve for breakfast. This is fall baking at its best. So 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. It is cold outside, raining all the time, the days are short and spring seems like a million years away.
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 and pumpkin baking. It is just impossible to ignore pumpkins at this time of year.
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.
Pumpkin muffins ingredients
Now be prepared for an extensive number of ingredients to make this recipe.
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
Put the following ingredients on your grocery shopping list :
- Spelt flour
- Baking powder
- Pumpkin puree
- Coconut oil
- Vanilla sugar or vanilla extract
- Pumpkin spice
- Chopped pecans
- Pumpkin spice
How to make pumpkin muffins
To make easy pumpkin muffins start off by preheating the oven to 375℉/180℃. You need to combine the dry and wet ingredients separately.
The main reason for this is, as soon as the baking powder gets wet it gets activated. So you want it in the oven as soon as 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.
Also, add pumpkin spice to flavor it up some more.
Then combine all the wet ingredients, so the milk, eggs, and pumpkin. Let the coconut oil go liquid in the microwave or in a pan.
Let it cool to the touch before adding it to the wet ingredients. If the coconut oil is too hot it will split 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 them 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
Can you make pumpkin muffins vegan?
You can easily turn these muffins into a vegan version. All you need to do is substitute the eggs for aquafaba.
What is aquafaba?
That is the liquid that is inside a can of chickpeas or kidney beans. When you put dried beans in water it will turn into aquafaba.
As chickpea aquafaba doesn’t have any color this is the preferable option. You can even whip aquafaba into a meringue.
It has the same light and airy characteristics as egg whites.
Want to see how you can make muffins with aquafaba
If you want to see how you can make muffins using aquafaba? Take a look at the video instructions.
It will give you a step by step instructions and show how easy it is to make these soft and fluffy muffins which are great when you make pumpkin muffins.
Have fun with this pumpkin muffins recipe!
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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
- 225-gram pumpkin
- ½ cup of coconut oil
- ¼ cup milk
- ½ tablespoon vanilla sugar or ½ teaspoon vanilla extract
- 2 eggs or 6 tbsp of aquafaba
- 2 teaspoons baking powder
- 2-3 teaspoon stevia
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin spice
- 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. Add the pumpkin spice. 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;