First off, today I would like to do a bit of explaining. I am aware that it is in fact July, and that pumpkin season is not for another couple of months. The past few days here in GA we’ve had an insane heat wave, while back up north my family and friends have been enjoying breezy sweater weather. I know it is strange, because most folks love the sunshine and summer, but Autumn is my absolute favorite season. So while I was waxing nostalgic for the Fall I decided to whip up a batch of pumpkin muffins. My obsession with all things pumpkin means that there is always a handy can of pumpkin in my cupboard.
If you’re feeling a yearning for the tastes of Fall then this recipe is for you.
Maple Pecan Pumpkin Muffins
1 cup whole wheat white flour ( I used King Arthur’s)
1 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
3/4 cup pumpkin puree (not pumpkin pie mix)
3/4 cup maple syrup
1 Tbsp coconut oil
1 cup almond milk
1/2 cup pecans, chopped
1 Tbsp maple syrup
1/2 tsp cinnamon
Preheat oven to 350 degrees. Line a muffin tin with liners, or spray with non stick cooking oil.
Line a baking sheet with parchment paper.
To prepare the maple pecans; In a small bowl, combine pecans, maple syrup and cinnamon until well coated. Spread pecans on to a prepared baking sheet and bake for 10 minutes.
While the pecans are roasting prepare muffin mixture.
In a large bowl combine flour, oats, salt, baking powder, baking soda, and spices.
In the bowl of a stand mixer combine pumpkins, maple syrup, and coconut oil. Slowly begin to add flour mixture and almond milk, alternating so you don’t splash milk as you mix.
Fold maple pecans into muffin batter. Pour batter into prepared muffin pan. Bake for 20-25 minutes. Allow to cool completely before serving