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Pumpkin Spice Muffins
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Description
There is nothing better than a warm pumpkin muffin with a pat of butter. Serve with tea for the perfect rainy fall afternoon snack!
Ingredients
- FOR THE MUFFINS:
- 1 can (14oz) 100% Pumpkin Puree (not Pumpkinn Pie Filling)
- 4 whole Eggs
- ½ cups Unrefined Coconut Oil, Melted (or Canola Oil)
- ⅔ cups Water
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 3-½ cups Whole Wheat Pastry Flour
- 2 teaspoons Baking Soda
- 1-½ teaspoon Salt
- 1-½ teaspoon Apple Pie Spice (see Below)
- ¼ teaspoons Powdered Ginger
- _____
- FOR THE APPLE PIE SPICE:
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoons All Spice
- ½ teaspoons Ground Cardamom
- 1 pinch Ground Cloves
Preparation
Yields 12 LARGE muffins. You could also make 24 smaller ones or 1 pumpkin loaf.
MUFFINS:
1. Preheat oven to 350 degrees F. Lightly grease and flour a 12-cup muffin tin.
2. In a large bowl, whisk together pumpkin puree, eggs, oil, water, sugar and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, apple pie spice* and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven or until a toothpick inserted in the centre of the muffins/loaves comes out clean.
4. Let cool slightly in pan, then remove to finish cooling on a wire rack.
APPLE PIE SPICE
1. Add everything to a Mason jar. Screw on lid and shake well to mix. You’ll have extra because this recipe only uses 1 1/2 teaspoons. Use remaining within six months.
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pioneerwomanwannabe on 10.6.2010
I seriously cannot wait to try these… I’m going to make them soon because I’ve been looking for a recipe just like this for a while now. You even use coconut oil like I would, too! I’ll be sure to leave a review once I’ve made them.
Thanks for sharing it!