Oh hey there – welcome to October!
Wait. Hold the phone. You mean to tell me that it’s actually the last day of May and summer is pretty much in full swing?! My bad…
Really though, I saw pumpkin at the store and got a random mid-summer night’s craving for a little sugar and spice and just went with it. I figured since Starbucks keeps rolling out the pumpkin spice lattes earlier and earlier every year, I’m probably not the only one who feels like a little pumpkin magic at odd times of the year!
These muffins – I’m going to be honest here – they’re not like regular muffins, and I don’t think that’s a bad thing. I love a light, fluffy, cakey muffin just as much as the next blogger (or blog reader!), but these aren’t that muffin. These are dense and moist and flavorful; they’re hearty with a great texture that’s perfect for melting a pat of butter on. I’ve found that they are perfect for grab-and-go snacks or for breakfast when I just can’t find the energy to throw a yogurt bowl or scrambled eggs together. And the great thing is that you can make them any time of year!
Stay tuned next week – I’ll bring back the peppermint mocha cookies! (…I was totally kidding, but now that sounds kind of good…)
HEALTHIER PUMPKIN SPICE MUFFINS
Makes 8 muffins
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/2 cup oat flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Preheat the oven to 375 and line a muffin tin with muffin cups. I’m all about the simple baking, so I just whisked together the pumpkin puree, sugar, egg and vanilla until smooth. Then just whisk in the flours, baking powder, pumpkin pie spice and salt until just combined. Scoop evenly into 8 lines muffin cups and bake at 375 for 20-25 minutes until a toothpick inserted comes out clean. Serve warm with a little butter or some honey!
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