Pumpkin Muffins Just in Time for Thanksgiving – Needle and Grain
Pumpkin Muffins Just in Time for Thanksgiving

This season in particular I've been aching to bake more and more. Maybe it's because I'm getting older and feel more like a homemaker, or maybe it's because it's something other than sewing that I'm doing with my hands. Pumpkin baked goods are a favorite of ours, and when I found this one-bowl pumpkin muffin recipe from Minimalist Baker, it became a priority to try. 

I've made these several different ways now, and I think I've finally decided on my favorite way. So, I thought I would share the recipe with you just in time to make for your Thanksgiving guests! I love pairing with coffee or hot tea and a little bit of peanut butter (I love putting peanut butter on everything). 

first steps

step 2

step 3

final step

One-Bowl Pumpkin Muffins 

adapted from Minimalist Baker
Ingredients: 

Muffins

  • 1 egg
  • 2 tablespoons unsweetened applesauce
  • 3/4 cup organic pumpkin puree
  • 2/3 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1 and 1/4 teaspoon pumpkin pie spice
  • 1/2 cup water
  • 1/2 cup almond meal
  • 3/4 cup gluten-free oats
  • 1 cup AP flour

Crumble Top: 

  • 3 tablespoons coconut sugar
  • 3 1/2 tablespoons AP flour
  • 2 tablespoons chopped pecans
  • 1 heaping tablespoon of coconut oil
  • Pinch of pumpkin pie spice and cinnamon

Instructions: 

  1. Preheat the oven to 350 degrees and line a muffin tin with unbleached muffin tin liners.
  2. Add the egg to a large mixing bowl and then add the applesauce and mix.
  3. Add pumpkin puree, coconut sugar, maple syrup, olive oil, and vanilla and whisk together for 1 minute.
  4. Stir in baking soda, salt, cinnamon, and pumpkin pie spice and mix. Add water and mix again.
  5. Add the almond meal, oats, and AP flour. Mix until just combined. 
  6. Divide the batter into muffin tins. Fill them up 2/3 of the way up. 
  7. In a small mixing bowl (or clean the one you've been using), mix the ingredients for the crumble together with a fork. Add a spoonful to the top of each muffin before baking.
  8. Put muffins in the oven and bake for 20-25 minutes. 
  9. Let cool for 15 minutes before eating (if you can wait that long)! 

Hope you enjoy making these muffins! Let me know if you have any questions! 

November 19, 2017 by Susan Leach

Leave a comment