When pumpkin cans start lining shelves in the grocery store, I get a bit starry eyed. Right there, mid-aisle, I begin dreaming of pumpkins muffins, pumpkin bread, pumpkin pie . . . #everythingpumpkin. Which means I’ve made my fair share of un-delightful pumpkin creations. This, however, is not one of those.
Recipe adapted from Ellie Krieger.
Prep Time: 25 min | Cook Time: 20 min | Yields: 12 muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour or pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 cup packed dark brown sugar
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or buttermilk substitute)
- 1/3 cup craisins (optional)
- 3 tbpsn turbinado sugar (for sprinkling)
Preheat oven to 400 degrees F. Grease 12 cup muffin tin with butter or cooking spray.
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves, craisins (if using) and nutmeg.
In a large bowl, whisk the sugar, maple syrup, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and tap the pan on the counter a few times to remove any air bubbles. Sprinkle the tops of each muffin with a pinch of turbinado sugar. Bake for 17-20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Sprinkle with cinnamon then let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
- If you’re a chocolate lover, sub out those craisins for semi-sweet chocolate chips!
- Per the original recipe, you can also omit the craisins and top with toasted pumpkin seeds.