Waking on a cold fall morning is always easier with the spiced aroma of these pumpkin muffins! Delicious and easy to make, these muffins are also incredibly versatile; feel free to add whatever chopped nuts or dried fruits suit your taste!
For a special sweet treat, I like to ice my Pumpkin Muffins with this dairy-free cream cheese frosting.
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- ½ cup quick oats
- 1 cup white granulated sugar
- 2 t. baking soda
- ½ t. baking powder
- 2 t. ground cinnamon
- ½ t. ginger
- ½ t. nutmeg
- 1 t. salt
- 1 15-ounce can canned pumpkin
- 2/3 cup vegetable oil
- ½ cup maple syrup
- 2 large eggs, lightly beaten
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Preparation:
1. Preheat the oven to 350 F. Line a 12-cup muffin pan with liners or lightly oil.
2. In a medium-large mixing bowl, sift together the flours, oats, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
3. In a small mixing bowl, whisk together the pumpkin, oil, maple syrup and eggs until well combined. Add the wet ingredients to the dry, mixing until just combined. Fold in the walnuts and cranberries.
4.Portion into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
