This is another recipe that I made on a rainy Sunday morning. As the days go by and we get further into November, it is getting colder & colder here! Friday was our first snow—I couldn’t believe it!
To hold onto the last days of fall, if they are even still here, I whipped up a catch of these delicious pumpkin muffins. The pecans are optional, of course, but they do add a wonderful crunch and great flavor. Let me know if you make these pumpkin muffins!
Pumpkin Pecan Muffins
Yields: 12 muffins
- 1 cup pure pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1/4 cup plant milk
- 1 tsp. pure vanilla extract
- 1.5 cups whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger, ground
- 1/4 tsp. salt
- 1/2 cup pecans, roughly chopped
- 1.5 tbsp. rolled oats
Preheat oven to 350 degrees F. Line a muffin tray with a dozen liners.
In a large bowl, combine the pumpkin, maple syrup, applesauce, eggs, milk, and vanilla extract. Stir thoroughly.
Add in the flour, baking soda, nutmeg, ginger, and salt. Mix again.
Fold in the chopped pecans.
Even divide batter into the 12 muffin tins. Use the rolled oats to sprinkle over.
Bake for 23 minutes. Enjoy with butter, almond butter, or by itself! Also pairs nicely with this hot chocolate.