I’m not sure if these really count as muffins. So soft and fluffy, they’re more likely cupcakes masquerading as muffins. Either way, I’m eating them for breakfast 🙂
I’ve been tinkering with a pumpkin muffin recipe for a couple of weeks, with varying levels of success (or perhaps failure would be a more suitable word). Then I remembered my recipe for Pumpkin Donuts. A little tweek here, and a little tweek there, and I had the exact muffins I had been hoping for.
What autumn flavour/ingredient are you craving this season?
Pumpkin Donut Muffins
1 1/2 cups Whole Wheat Pastry Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Pumpkin Pie Spice
3/4 cup Canned Pumpkin Puree (not pumpkin pie filling)
1/2 cup Maple Syrup
1/4 cup Canola Oil
1/4 cup Non-Dairy Milk
1/2 tsp Apple Cider Vinegar
1 tbsp Margarine, melted
1 tbsp Sugar
1 1/2 tsp Ground Cinnamon
Preheat oven to 350°F and line muffin tin with paper liners.
Stir together the flour, baking powder, baking soda, salt, and spice. Set aside.
In a separate bowl, blend the pumpkin puree, maple syrup, oil, milk, and vinegar.
Add the wet ingredients to the dry, and mix until just moistened.
Fill muffin tins 3/4 full, and bake for 15 – 20 minutes (until an inserted tooth pick comes out clean).
When muffins first come out of the oven, they will be very soft, but they will firm up as they cool. Allow muffins to cool in the tin for 10 minutes before transferring them to a cooling rack.
Before serving, stir together the sugar and cinnamon. Brush tops of muffins with melted margarine and sprinkle with the cinnamon mixture.
Store muffins in the refrigerator, tightly sealed and layered between waxed paper… In my opinion, the texture of these muffins improves after resting overnight in the refrigerator.
Makes approximately 10 large muffins.