Maple Pumpkin Muffins (A little late, but still delicious)
Is it too late in the season to have pumpkin muffins? Nah, anytime is a good time to have pumpkin muffins, so here you go! An easy and healthy pumpkin muffin recipe. It's been adapted from Homesong Blog.
Maple Pumpkin Muffins
- 2 cups gluten free flour (I used Bob's Red Mill 1 to 1) or whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 and 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 mashed banana or 1/2 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla
- 1 can organic pumpkin (it's truly so much better than regular pumpkin...trust me)
- 1/3 cup chopped pecans
Preheat the oven to 350 degrees and line a muffin tin with parchment paper liners (these are my favorite).
Mix all of the dry ingredients (GF flour, baking powder, baking soda, salt, nutmeg and cinnamon) together with a whisk.
Mix all of the wet ingredients (brown sugar, maple syrup, mashed banana, eggs, vanilla, and pumpkin) together until combined.
Add the dry ingredients to the wet ingredients and stir just until combined. Add your pecans (or chocolate chips if you're feeling fancy) and fold into the mixed batter.
Using a cookie scoop (one of my favorite utensils in the kitchen), scoop 2 scoops of batter into each muffin tin.
Bake for 20-25 minutes or until golden brown and a cake tester comes out clean.
Makes about 15 muffins.