Best Ever Pumpkin Muffins #Recipe

Tuesday, January 17, 2012 Posted by Dina N

These tasty, flavorful, and wonderfully moist pumpkin muffins are a new favorite in my house. I will never again look with longing at another store-bought muffin! I've adapted an easy Pumpkin-Chocolate Chip Muffins recipe I found in Make the Bread, Buy the Butter by Jennifer Reese. Her pumpkin pie recipe is pure bliss, too! Even when I cheat a little and make it with refrigerated pie crust, it still rocks. Ms. Reese is quickly becoming my pumpkin hero.

I've eliminated the oil from the original recipe, and used ground flax in lieu of eggs. That makes the muffins a good option for vegetarians and health-minded folks. I also use alternative sweeteners instead of granulated sugar - you can experiment with Truvia, Splenda with fiber, or whatever you prefer. Next time, I will half the light brown sugar as I have a feeling the end results will not suffer, and will be even healthier. For even more healthily adventurous muffins, I would try replacing some of the white flour with rolled oats or whole wheat flour. Or maybe not - these pumpkin muffins are already perfect!

1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves (I skipped it)
1/2 tsp. ground ginger (I skipped it)
1/4 tsp. ground allspice (I skipped it)
1 tsp. baking soda
1 tsp. salt (I used sea salt, and original recipe calls for kosher salt)
1 cup pumpkin puree
1/2 cup apple sauce (original recipe calls for neutral vegetable oil)
1 cup brown rice syrup or agave nectar (I used a mix of the two, about 2/3 cup brown rice syrup and 1/3 cup maple-flavored agave nectar; original recipe calls for 1 cup granulated sugar)
1/3 cup light brown sugar, packed
2 tbsp. ground flax seeds and 6 tbsp. water (original recipe calls for 2 eggs)
1 tsp. vanilla extract
Neutral vegetable oil, for greasing - if not using paper liners (I used canola oil spray)

If you can't do without your chocolate, just add 2/3 cup semisweet chocolate chips before baking, and voila - Pumpkin-Chocolate Chip Muffins!

  • Preheat oven to 350F.
  • In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, salt and other dry spices if using.
  • In another bowl, mix the pumpkin, apple sauce, ground flax, water, sugar, and vanilla. If using the eggs, granulated sugar and oil from the original recipe, first beat the pumpkin with the oil and sugars, then add the eggs, one at a time, before beating in the vanilla. For me, simple mixing was enough.
  • Stir in the dry ingredients. 
  • Line 12 muffin cups with paper liners, or lightly grease. Scoop in the batter.
  • Bake for 22-25 minutes. A toothpick inserted in the center of a muffin should come out clean. Serve warm, or cool and store at room temperature in an airtight container for up to 5 days.
These don't last more than two days around here. Enjoy with warm milk, coffee, or hot chocolate. Mmmmm!

9 comments:

  1. Pricilla said...

    I have used white whole wheat flour in everything I have baked from cakes to muffins to cookies to bread and have noticed no difference in the texture or taste. Just a slightly more brown look to the finished product.

  2. Pricilla said...

    As I am sure you know by now :)

  3. Patricia said...

    Pumpkin + chocolate chips = Genius

  4. kristi said...

    These look and sound really yummy! I have never cooked with brown syrup, but glad I found your link to where I can get some!

  5. holdenj said...

    These look like they would be really good! I didn't realize that you could substitute flax for eggs...have you experimented with this a lot? Does it work fairly well in any of these baked quick type muffins/breads?

  6. slehan said...

    I don't need the choc chips in mine so I'll try this without them.

  7. ufg8trj said...

    This looks delicious, I'll have to try it.

  8. Tina B said...

    I will have try this recipe. I love pumpkin! Thanks.

  9. Rose-Marie said...

    I would love to try this! I just happen to have pumpkin and chocolate chips - and I'd like to use part whole wheat flour!!! yummy!

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