PREP TIME 5 mins COOK TIME 22 mins TOTAL TIME 27 mins COURSE Breakfast, Dessert CUISINE American SERVINGS 12 muffins CALORIES 169 kcal
- 2 cups wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup maple syrup or more to taste (up to ¾ cup)
- ½ cup almond milk or other plant-based milk
- 2 tsp cinnamon
- ½ tsp pumpkin spice seasoning
- pinch salt
- 2 tsp vanilla extract
- 1.25 cup pumpkin puree
With Oil Version (all ingredients same except change the below to use the following)
- ¼ cup plant-based milk
- ¼ cup melted coconut oil
- 2 tbsp chopped pecans
- 2 tbsp oats
- 2 tbsp pepitas
- Preheat oven to 350°F. Line a muffin pan with disposable liners or silicone muffin liners.
- In a mixing bowl, stir together the wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (you can omit this if you don’t have it!).
- Next stir in the maple syrup, plant-based milk, pumpkin puree, and vanilla extract. Fold this gently so you don’t overmix. The batter should be fairly thick.
- Scoop the batter into the liners about ¾-full. I usually go and fill the all ¾ full and then will top them off with any leftovers.
- Sprinkle optional toppings over the muffins. Place in the fridge and bake for 22-25 minutes.
- Remove from heat and check the doneness by sticking with a toothpick or fork. If it comes out clean, they are done.
- Let cool and enjoy! Store remaining on the counter for 2 days, 3-5 days in the fridge, or freeze for up to 3 months. Thaw before eating.
These will stick in the muffin liners being they are oil-free. You can always spray the liners with some cooking spray, or use metal disposable liners since they stick less to those. Using oil will prevent some of the sticking.
Calories: 169kcal Carbohydrates: 28g Protein: 3g Fat: 5g Saturated Fat: 4g Sodium: 169mg Potassium: 109mg Fiber: 2g Sugar: 9g Vitamin A: 3972IU Vitamin C: 1mgCalcium: 70mgIron: 1mg