Description
These muffins literally melt in your mouth. They have the softest crumb, a moist interior, and bold flavors of pumpkin and fall spices like cinnamon, allspice, and ginger.
Ingredients
Scale
Wet Ingredients:
- 15 oz. canned pumpkin (Libby’s)
- 3/4 cup brown sugar
- 1/2 cup all natural cane sugar
- 1 tablespoon ground golden flax meal
- 1/2 cup canola oil (or neutral tasting oil)
- 1/4 cup almond milk
- 1 teaspoon vanilla bean paste
Dry Ingredients:
- 1 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon All Spice
- Optional: 1/4 teaspoon ginger
Optional garnish: Pumpkin seeds and sparkling sugar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease with baking spray.
- Mix wet ingredients in a medium bowl: pumpkin purée, brown sugar, natural cane sugar, flaxmeal, oil, almond milk, and vanilla bean paste. Whisk until smooth.
- Measure flour properly: Fluff flour first by mixing it with a spoon before measuring. Gently scoop with a measuring cup, and level with a knife!
- In a large bowl, combine dry ingredients: flours, baking powder, salt, and spices. Mix well.
- Add the wet mixture into the dry mixture. Stir until just combined — do not overmix.
- Scoop batter into muffin tin, filling ¾ full. Sprinkle tops with pumpkin seeds and sparkling sugar, if using.
- Bake for 20–25 minutes, or until a toothpick comes out clean and tops spring back when gently pressed.
- Let cool for 5–10 minutes in the pan, then transfer to a wire rack. Allow to cool completely for best texture.