in by Lindsay
‘Tis the season to start throwing some pumpkin puree into all of the baked goods! Full disclosure, I’ve never been a huge fan of all of the pumpkin flavored lattes, cereals, oreos, candy, etc. However, if we’re talking about some homemade pumpkin pie, cookies or muffins, then I’m all over it.
I was putting off the fall-inspired baking as long as I could, but when I received a text from Amanda Hernandez with a photo of some fluffy, delicious pumpkin muffins she had just baked, I knew it was time to stock up on some organic pumpkin puree (I usually opt for the Farmer's Market brand.) Just as true friends do, Amanda and I have adapted and swapped the same recipe a few times, each time creating a new, tastier version of the same muffin. For this recipe, I stayed pretty true to the recipe she has sent over, but I made a few slight adjustments based on what I had on-hand. You’ll notice that this recipe includes some measurements in grams- both Amanda and I rely on our kitchen food scales for tracking our food, so we’ll often share recipes with measurements like this. These scales aren’t expensive (here’s the one I recommend on Amazon for $12), and they’re a great way of staying on top of your nutrition. I use it most often for measuring out my protein sources at each meal, to ensure I’m hitting my daily protein goals, but it sure comes in handy for baking.
Adapted from Amanda’s recipe:
PUMPKIN SPICE MUFFINS
150g 2% Fage plain yogurt
150g Siggi’s vanilla yogurt
2 large eggs
244 g organic pumpkin puree (~ 1 cup)
4 tbsp coconut oil (melted)
1 tsp vanilla extract
1-2 tbsp maple syrup (per your preference)
1/4 cup cashew milk (unsweetened vanilla)
3 tbsp vanilla almond milk creamer (my current secret to sweetening things up)
(Added and whisked in above order, bit by bit)
260g = 2 cups whole wheat flour
80g = 2 packets organic maple brown sugar oatmeal (I use this flavored oatmeal instead of adding sugar - you can also use plain rolled oats)
1 tsp baking powder
1 tsp baking soda
1-2 tsp cinnamon (add to taste)
1-2 tsp pumpkin spice blend (add to taste)
1/2 tsp salt
Add the DRY to the WET and whisk/stir. The recipe makes 12 heaping muffins. Grease your pan before scooping in (I usually use my spray coconut oil!) Pop in the oven at 350deg for 25 min or until golden brown around muffin top edges.
Makes 12 muffins: 188 calories per muffin--> 7F/26C/9P
If you’re anything like me, you’ll be enjoying these muffins as a morning ritual with a hot cup of coffee!