Nothing smells better in a house than filled with the scent of fresh baking. Even better pumpkin spice! In about 40 minutes you too can have fresh baked pumpkin muffins sitting on your table ready for your family to devour. I enjoyed mine with some almond butter spread on top to give this treat a little pop of protein.
With thanks to Leanne Campbell and the China Study Cookbook
Prep time: 10 minutes Baking time: 25-30 minutes
Makes 1 dozen muffins
2 cups whole wheat pastry flour
1/2 cup sucanet*
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp salt
8 oz (1 cup) solid-pack pure pumpkin
1/2 cup water
1/3 cup applesauce
1/2 cup chopped pecans (optional)
- Preheat oven to 350 degrees.
- Line a 12 cup muffin pan with paper cups (or use a non-stick pan)
- Mix together the flour, Sucanet (or sugar of choice), baking powder, baking soda, and spices in a bowl. Add pumpkin, water, applesauce, and pecans and stir until just mixed.
- Fill the prepared muffin cups to the top and bake 25-30 minutes, until the tops bounce back when lightly pressed. Remove from the oven and let stand 1-2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.
Leeanne Campbell’s Tips
Store cooled muffins in an airtight container in the refrigerator. For long-term storage, keep them in the freezer.
*I used coconut palm sugar and it worked out just fine