The other day at Sunday school, my toddler scarfed down three full-sized pumpkin muffins. With shock, horror, and excitement, I knew exactly what I needed to do next. I needed to make a batch of my own, famous pumpkin muffins to add to her breakfast rotation. The flavor profile of these muffins truly is worthy of the “bomb-dot-com” label. They are unlike any other pumpkin muffin/bread product that I have ever tasted. They have a rich depth provided by maple syrup; a perfectly balanced spice; a beautiful amaretto surprise note; and are great with/without chocolate chips. Guten appetit!
Many thanks to my crew who helped me to perfect this recipe during pumpkin season last year. Time to turn our stashes of canned pumpkin into bomb-dot-com pumpkin muffins!
Note: This is not a food blog, so don’t look for fancy food art. (I do not have time to stock the freezer with two crazy kiddos and take elaborate pictures lol)
Recipe
Yield: about 96 mini muffins (24 muffins)
Ingredients:
- 4 Cups – White wheat flour
- 1/2 Cup – Brown sugar
- 1/2 Cup – White Sugar
- 4 teaspoons – Baking powder
- 1 teaspoon – Baking soda
- 1 Tablespoon – Your favorite pumpkin pie spice blend (We love the one by Frontier Coop)
- 1 teaspoon – Salt
- 2 Cups – Soy/flax milk
- 2 Tablespoons – Flavorless oil (Safflower, melted coconut, or canola oil)
- 1/2 Cup – Maple Syrup
- 1/4 teaspoon – Almond extract
- 14.5 Ounces – Pureed pumpkin, canned
- Optional: (Mini) chocolate chips or raisins
Step-by-Step:
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together the flour, sugars, baking powder, baking soda, spice blend, and salt.
- In a separate bowl, whisk together all of the other ingredients.
- Whisk the wet mixture into the dry mixture until just combined.
- Optional: fold in your mix ins (i.e. chocolate chips). [Note: I typically bake the first batch plain and then fold mini chocolate chips into the remaining batter. This gives me one batch for my toddler and one batch for my husband #MamaWin!]
- Portion and bake them in a well-greased muffin tin of your choosing. (Due to the lower fat content, these muffins will want to stick.) For mini muffins, I use about a heaping tablespoon of batter per mini cup to yield 96 mini muffins.
- Bake 14-16 minutes (if you use a mini muffin tin) or 17-21 minutes (if you are using a standard muffin tin). Check for doneness by either toothpick testing them OR gently pushing on a couple of the muffin tops and making sure that they spring back. Do not over bake them! The bottoms will become tough.
- Let them cool in the pan for a couple minutes and then scoop them out onto a cooling rack.
- Enjoy warm or allow them to cool 10-15 minutes before bagging and freezing them 🙂
What are your thoughts/reactions? Did your crew enjoy them as much as mine? Share your feedback in the comments section below!
Industrious & Godly 