Maple Pumpkin Muffins
Before I get to these tasty little muffins I wanted to say thank you to everyone who shared their favorite autumn recipes. It was SO much fun reading each and every one of your comments. A common theme was warm and comforting soups and stews. This makes me very happy because now I know you guys won’t tire of all the soup recipes I’ve got up my sleeve! And now that you’ve shared some of your favorite combinations I have new inspiration. So thank you!
With that being said, we have a winner for the A Kitchen Box giveaway! We counted the number of comments and Taylor chose comment number 21 as the winner. Congratulations Nicola Preston! Will you please email me your mailing address (email@example.com) and we will have the ladies at A Kitchen Box send you your gift.
Now I know most of us are craving soup but I also know some of you are craving something a little sweet, hearty and healthy. Thankfully these muffins fit the bill!
Since we are still swimming in an abundance of sugar pumpkins from the farm I’ve been trying to find more recipe inspiration to use these puppies up. One thing I haven’t done much of this season is bake. However, that’s about to change and I’m so happy I got the inspiration from the food blog Cookie and Kate to make these muffins. Taylor and I have been enjoying these tasty treats every morning these past few days. They are simple, hearty, and downright delicious. Pair them with a cup of strong black coffee and I am one happy farmer!
These muffins are the perfect autumn breakfast and I hope you all give them a whirl. Pour a cup of coffee and enjoy!
Maple Pumpkin Muffins
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 10 muffins
- 1/3 cup melted coconut oil (or olive oil)
- 1/2 cup pure maple syrup
- 2 farm fresh eggs, at room temperature
- 1 cup pumpkin puree
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 cups whole wheat pastry flour
- 1/3 cup old fashioned oats, plus additional for sprinkling on top
- Preheat the oven to 325 degrees. If not using paper liners grease 10 muffin tins with a little oil.
- In a large bowl whisk together the oil and maple syrup. Add the eggs and beat well. Mix in the pumpkin puree and milk followed by the baking soda, vanilla extract, salt and spices.
- Add the flour and oats to the bowl and mix together with a large wooden spoon until well combined.
- Divide the batter evenly between the ten muffin tins (leave just a little head room) and sprinkle the tops with a dusting of oats. Bake in the oven for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. These muffins are delicate until they have cooled down completely (you have been warned!) so it's best to wait until they are completely cool before removing them from the muffin tin. If you aren't using paper liners run a butter knife around the outer edge of the muffin tin to help loosen the muffins up.
Notes*This recipe was adapted from the food blog Cookie and Kate. *Adjust measurements and ingredients as necessary.