Pumpkin Spice Muffins
Don't diet, eat these muffins with me :)
This recipe is for everyone, but you can get access to all my recipes AND weekly meal plans (with complete grocery lists) to make your life a LOT simpler, for just $8/month.
There are so many different kinds of muffins, but I have a soft spot for pumpkin muffins— the kind I used to eat with Drew, one of my favorite kids from my nannying days, who used to be 4, but is now, I think, 16?? (What a sweetheart he was.) Back to the muffins… it’s been 12 years, and I still remember the muffins, that should tell you how good they are!
Since it’s January, which is basically National Dieting Month, can I just say… f*ck dieting???? I used to diet all the time, until I found Intuitive Eating and stepped off the crazy train. (Dieting really did make me feel like I was losing my sanity.) Now I can make delicious treats like these muffins and eat them without feeling guilty. Care to join me?
Pumpkin Spice Muffins
Makes: 12
Total time: 30 minutes (5 to mix, 20ish to bake)
For Dietary Restrictions
Gluten free: substitute the flour with gluten-free all-purpose flour with xanthan gum (if your flour doesn’t have xanthan gum already added, add ½ tsp to the recipe.)
Dairy free: this recipe is dairy free
Kids Can Help
measure and mix ingredients, stir, distribute muffin liners, fill muffin cups
Ingredients
Dry ingredients:
1 ¾ cups of flour (I like a mix of 1 cup all-purpose flour and ¾ cup whole wheat flour)
1 cup sugar
1 tsp baking soda
2 tsp of cinnamon
¼ tsp salt
¼ tsp cloves
¼ tsp nutmeg
Wet ingredients:
2 eggs
½ cup vegetable oil
1 tsp vanilla
1 15 oz can of pumpkin puree
Tools
2 medium-sized mixing bowls
measuring cups and spoons
muffin tin
muffin/cupcake liners (optional but recommended!)
Directions
Step 1
Preheat oven to 375; mix dry ingredients together in one bowl and wet ingredients together in the other.
Step 2
Mix wet with dry; blend thoroughly but gently, and don’t overmix (stop mixing just as soon as the dry ingredients are incorporated).
Step 3
Scoop the batter into each muffin cup (I like to use a 1/3 cup measuring cup so they come out roughly even).
Step 4
Bake 15-20 minutes, rotating once halfway through, until a toothpick inserted in the center comes out clean. Allow to cool before eating!
