Healthy Nutty Pumpkin Muffins
Servings: 12 muffins
Cost: $3-4
Ingredients
- 1 1/2 cup unbleached all purpose flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 can pumpkin purée, 15oz (almost 2 cups)
- 1/2 cup milk (I use soy milk)
- 1/4 cup white sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup pistachio, roughly chopped
- 1/4 cup pecans, roughly chopped
Instructions
- Preheat oven to 350°F and grease a standard muffin tin (12 muffins).
- In a medium bowl, combine the dry ingredients (flour, cinnamon, nutmeg, allspice, cardamom, baking powder, salt). If you have time, sift it for a lighter batter.
- In a large bowl, whisk together the eggs, sugar, and maple syrup. Then combine all the wet ingredients (pumpkin, milk, oil).
- Pour half of the flour mixture into the wet. Mix until just combined. Then pour in the rest of the flour mixture and mix again till combined. No need to over mix.
- Reserve a handful of nuts. Fold in the rest of the nuts (aka mix it in gently).
- Fill each muffin mold about 3/4 full. Top with the reserved nuts. Bake for 25 min or until a toothpick comes out clean.
Notes
- To make into a loaf, bake for 55-65 min (but check that an inserted knife comes out clean)
- Loosely based on Love and Lemon's recipe