Recipe: Pumpkin Spice Muffins

Yes, just mere days ago I talked about how we spent a full month refocusing on our conscience food choices. I talked about how when it comes to the occasional baked goods and desserts, I'm making them from scratch to control the ingredients. So here it seems fitting to quote one of my favorite authors, Michael Pollan in his book Food Rules, "Eat all the junk food you want as long as you cook it yourself." And tis is the season... am I right?!? I love fall and all the flavors that come along with it. Apples, pumpkins, pears... pies, crumbles, cobblers... yum. This is the first round of pumpkin baking for the fall and I am thrilled with how this recipe turned out! It also happens to be Jason's birthday today, which means my Texas Chili is in the crockpot and Cinnamon Rolls are in the works. Wish him a happy birthday if you get the chance :)

I had tried numerous pumpkin muffin recipes in the past, but never found one I felt was just right. Some were too dry, some too dense, some too sweet, some overly laden with spices. I played around with this one afternoon and think I finally nailed it. I can't wait to hear what you all think. Happy baking!

 

Pumpkin Spice Muffins

Total Time:  45 min.        Yields: 16 Muffins

1. Combine the flour, both sugars, spices, salt, baking soda and baking powder in a large mixing bowl. Whisk to combine. 

2. In a microwave safe bowl, melt the coconut oil. Whisk in the pumpkin puree until combined, then whisk in the eggs and vanilla. 

3. Pour the wet ingredients into the dry, and use your whisk to fold the batter together. Mix until combined uniformly; overmixing will make the muffins tough. 

4. Scoop into your muffin tins that have been lined or greased & floured. Top each muffin with a sprinkle of chopped pecans. 

5. Bake at 375 degrees for 22-24 minutes. Allow to cool for 10-15 minutes before removing from pan. Store in an airtight container at room temperature for 5-7 days, or frozen for up to 4 months.

Print this recipe here!