Mini Pumpkin Muffins
These whole grain pumpkin muffins are lightly sweetened and perfect for breakfast, snack time, or even dessert.
Ingredients
- Cooking spray
- 2 cups white whole wheat flour or spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar
- 1 tablespoon maple syrup
- 1/4 cup avocado or canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup cultured milk (kefir, buttermilk, or non dairy alternative)
Toppings
- Bittersweet Chocolate chips (just 1-3 on each will do)
- Pecans
- Pumpkin seeds
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Spray mini muffin pans with cooking spray. (Alternatively, you could use butter or coconut oil to grease each muffin tin.)
- Whisk together the flour through nutmeg in a medium bowl.
- In another, larger bowl, mix together the brown sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk.
- Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the cultured milk and the rest of the flour. Mix until just combined.
- Using a spoon or a small scooper, scoop the batter into the muffin pan. Add a chocolate chip, pecan, or a few pumpkin seeds to the tops of each muffin, pressing them in slightly with your fingers.
- Bake for 10-12 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
- Cool on a wire rack and enjoy!
Notes
Refrigerate the leftover pumpkin puree in an airtight glass container and add it to pasta sauce, pancake batter, or curry.
To make 12 regular-sized muffins simply increase the cooking time to 22-24 minutes, or until a toothpick inserted into the muffin comes out clean.
Not sure you eat all the muffins within a few days? Store it in the freezer!