More muffins in the house. Yay, me!
Love pumpkin. Year round.
Love this recipe. This recipe uses whole wheat pastry flour which is a key item to have on hand when baking. I love to use pastry flour in muffins and pancakes because it just makes it that much more cake-like.
Also, this recipe is vegan. Pure plant-based baby!
Whole Wheat Pumpkin- Applesauce Muffins
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup almond meal (Trader Joe’s has a great one so that you can cut your time down a bit, but it is easy to make your own. Just process almonds in your food processor until they are a fine powder!)
- 2/3 cup brown sugar, firmly packed
- 1/4 cup grapeseed oil (or canola, or whatev…..)
- 3/4 cup unsweetened organic applesauce
- 1/2 cup canned pumpkin (not pumpkin pie filling…)
- 1/3 cup almond milk
- 1 teaspoon pure vanilla extract
- 2 flax eggs (see below***, or use regular eggs if you do not care about it being vegan)
Directions:
- Preheat oven to 400 degrees. Use 12 paper muffin liners or spray your pan with non-stick spray.
- Whisk together the flour, baking powder, salt, pumpkin pie spice, and almond meal.
- In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, vanilla and flax “eggs”. Mix well.
- Fold the pumpkin mixture into the dry ingredients. Stir until combined.
- Divide evenly into muffin pan. Bake 16-20 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.
***I made up a couple of flax eggs instead of regular. Do you know about flax eggs? Super easy. For each “egg”, use 1 tablespoon of flax-seed meal (not seeds…the ground up stuff) and add 3 tablespoons of water. Whisk it up or use a fork to giggle it around in the bow.l Pop it in the fridge to chill. Leave it in there for at least 15 minutes to upwards of an hour, stirring every so often. It should create a gooey binder. Use it in your baked goods to help “glue” your ingredients together.
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