I have been making this recipe since I was a kid, and every year I look forward to its warm autumn scent filling my kitchen. It’s a pumpkin lover’s dream recipe! Not only are they fluffy and cakey, but they’re ready from start to finish in 30 minutes.
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: Use Enjoy Life gluten-free flour mix in place of wheat flour
Ingredients
1/2 cup pure pumpkin puree
1/2 cup water
1/2 cup dark brown sugar
1 tbsp. maple syrup
2 tbsp. canola or olive oil
1/2 tsp cinnamon
pinch of ground clove
pinch of salt
1 3/4 cups all purpose flour
1 1/2 tsp baking soda
2 tsp. baking powder
Preheat the oven to 375F and line a muffin tin with paper liners.
Add the pumpkin, water, sugar, and oil to a large mixing bowl and whisk well. Add the spices, salt, flour, baking powder, and baking soda and mix until just combined. Avoid over-mixing. Scoop into the muffin cups and sprinkle some Super Seedz pumpkin seeds on top for accent (optional). Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
Makes 10 large muffins or 12 medium muffins
