0 Picture
Ingredients
- Muffins
- 2 Cup all-purpose flour
- 1 1/2 Cup whole wheat flour
- 2 Cup light brown sugar
- 1/3 Cup granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 15 Oz. pumpkin purée
- 1 Cup sunflower oil
- 1/3 Cup maple syrup
- 1/3 Cup water
- 1 Cup chopped walnuts
- Frosting
- 5 Tbs butter
- 8 Oz. cream cheese
- 2 teaspoon vanilla extract
- 1 1/2 Cup confectioners sugar
Details
Preparation time 15mins
Cooking time 25mins
Adapted from umamigirl.com
Preparation
Step 1
Muffins
1. Preheat oven to 375° Fahrenheit with one rack about 1/3 of the way up from the oven’s bottom and another about 1/3 of the way down from the oven’s top. Place a total of 22 (or 24, if using walnuts) paper muffin cups in two standard 12-muffin tins.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking soda, baking powder, salt, nutmeg, cinnamon, allspice, and cloves.
3. In a medium bowl, whisk together the pumpkin puree, oil, maple syrup, and water.
4. Add the wet ingredients to the dry ingredients and use a spatula to fold the ingredients together. Fold just until there are no pockets of flour that haven’t been incorporated into the batter, and then stop. Fold in the chopped walnuts, if using.
5. Use a medium ice cream scoop to fill each muffin cup a little more than halfway. Bake for 15 minutes with one muffin tin on each oven rack. Then switch the positions of the tins and bake for about 10 minutes more, until a tester inserted in the center of a muffin comes out clean. Cool muffins in tins on a wire rack for about 20 minutes, then remove muffins from tins and cool completely. Frost with cream cheese frosting (or a vegan frosting of your choice), if desired.
Frosting:
1. Combine the butter, cream cheese, and vanilla in a large bowl. Beat with an electric mixer until smooth and creamy. Add the confectioners’ sugar and beat again until smooth and creamy. Spread onto cooled pumpkin muffins.
Review this recipe