Pumpkin muffin recipe

By amity

Ingredients

• 1 1/2 cup unbleached white flour
• 1 1/2 cup whole wheat pastry flour
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. sea salt
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 3/4 cup agave nectar
• 15 oz can of organic pumpkin (you can use baked squash as well, yum!)
• 3/4 cup rice milk
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 2 tsp. vanilla extract
• 2 eggs

Preparation

Step 1

Preheat oven to 350 degrees. Oil muffin pans. (I used coconut oil). Mix dry ingredients. Blend liquid ingredients. Add eggs and pulse briefly. Fold liquid into dry using minimal strokes. Pour into muffin tins. (I used small muffin molds that had 24 per pan- this way made about 30- larger tins will make less) I baked for 30 minutes — the original recipe said 40-45, but my tins were smaller and I used different oils and sweeteners and 30 seemed perfect.