Autumn Pumpkin Muffins

The weather has just begun to cool down after a long hot spell. And quite frankly, I’m ready for the cold. Although the temperature has not really dropped, it still feels like autumn. And autumn means pumpkin. In case, you haven’t noticed, there has been a bit of pumpkin craze around the country. I like pumpkins, I may not be craving pumpkin food all day long, but I do enjoy a good pumpkin flavored food.

And truly what’s better than a pumpkin muffin on a lovely autumn day?

Autumn Pumpkin Muffins

2 /3 cup oat flour ( Blend oats until they are fine like flour)

3/4 cup Bread flour*

1 teaspoons baking powder

1/2 teaspoon baking soda

1 ½ teaspoon cinnamon

1 teaspoon pumpkin spice

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoon coconut oil (or canola oil)

1 /4 cup almond milk

4 tablespoons brown sugar

3 tablespoons honey

2 large eggs

1 can pumpkin purée

1 teaspoon vanilla extract

Optional: 1/3 cup chocolate chips

Heat the oven to 400°F. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) by buttering or spraying the pans.

In a medium bowl, sift together the oat and bread flour, baking powder, baking soda. Then sift the cinnamon, ginger, nutmeg, pumpkin spice, and salt. Briefly mix with a spatula and set aside.

In another (bigger) bowl, add the coconut oil, honey, brown sugar, vanilla, pumpkin, and almond milk and beat until combined and smooth. (If your coconut oil is in solid form roughly take 2 ½ tablespoons of the oil and put it into the microwave until melted).

Stir the dry ingredients into the wet ingredients bowl, mixing until just combined. The batter should be slightly runny. Do not over mix. (Over mixing will resulting with dense muffins) Add chocolate chips.

Spoon the batter into the prepared muffin cups so they are 3/4 of the way full.

Place the muffin tin in the oven. Bake for 20 to 24 minutes, until a tester comes out clean or the muffins spring back when lightly pressed.

Let the muffins cool in pans about 10 minutes, then transfer them out of the muffins pans to a wire rack to finish cooling.

Enjoy!

Stay Elegant, Caroline

*If you don’t have bread flour on hand use the exact amount of all purpose flour. Bread Flour just makes the muffins have a better rise.

Advertisements

2 thoughts on “Autumn Pumpkin Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s