Pumpkin Muffins
The other night I was walking down the stairs and the minute my feet hit the ground my oldest and husband, grins wide, began chanting “we want pumpkin bread! We want pumpkin bread!” A few things are irresistible, you see – and their sweet smiles are one of those things. Pumpkin bread is another.
Immediate check-mate.
The simplest things bring me to happiness, really. I find joy in the every day, laughter and making those in my life feel valued. Sometimes it’s a step outside my comfort zone, and other times it’s something that comes quite naturally {like baking.}
These smell good, taste good and make my loved ones feel good. They’re refined sugar free so they make me feel good too. I can hardly wait to feed them to the family and hug them silly, just because. You can make these in the form of muffins, or mini/large loaves of bread. Enjoy autumn and these tasty treats!
- 1.5 cups pure, grade A light Amber maple syrup
- 1 cup pumpkin purée
- 1/2 cup canola oil
- 2 eggs
- 2 cups unbleached AP flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 1 tsp salt
- 1/3 cup natural, no sugar added apple sauce
Method:
- Preheat oven to 350. Grease muffin pan or line with parchment liners. (If using a loaf pan, grease pan.)
- In your kitchen aid mixer fitted with the paddle attachment, combine the maple syrup, canola oil, eggs and pumpkin until mixed.
- Add flour, spices, baking powder and salt and mix until combined. Finally, add in the apple sauce and using a spatula, scrape the edges of the bowl to ensure all the ingredients are mixed together well.
- Add the batter into desired pan and bake. 20-25 minutes for muffins, 25-28 minutes for a mini loaf pan (the one yielding 8 mini loaves) or 50-60 minutes for large loaf pan.
Yields approximately 15-16 muffins.
