I tend to resist all the pumpkin hype until true fall hits- at least temps have to drop and leaves start changing- but pumpkin muffins are the exception! These are a family favorite year round, however, there is something special about these on a crisp morning when they are fresh from the oven. I like to make a big batch so we can take them for on the go snacks too. These will have your kids learning division fast because they’ll want to know how many they get to eat!
I will not digress into story-telling because you came here for the recipe, so here it is. Enjoy!
1/2 c sugar
1/4 c grapeseed oil (or other vegetable oil)
1 c pumpkin
1/4 milk (or dairy alternative, I use almond milk)
1 1/4 c einkorn flour (or other baking flour, read below for the reason I choose this ancient grain)
1 tsp baking powder
1/4 tsp salt
1-2 tsp pumpkin pie spice (depending on preference)
Preheat your oven to 350. Mix sugar, oil and eggs then add pumpkin and milk finally. Mix dry ingredients in a separate bowl, then mix the dry ingredients into the wet just until combined. Lightly greased muffin tins, or line with cupcake liners. Divide the batter into the tins and bake for 16-18 minutes- until lightly browned and they bounce back when you touch the tops.
Optional ad-ins: for a nutty flavor you can add 1/2 c of cooked quinoa, ad a little crunch and a boost of energy with 1/4 c chia seeds, or for a little extra sweetness mix in chocolate chips or dried cranberries.
Einkorn flour is an ancient grain, unaltered by genetic modifying, modern farming techniques and pesticides common in baking flour. Though I am highly gluten intolerant, my body has no problems with processing this wheat! If you are interested in trying einkorn flour, I found it on Amazon here.
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