MinEE Pumpkin Muffins

Fall is one of my favorite times of year for two reasons. The first is that I love when the air gets crisp, making the leaves change colors. And the second reason is very obvious: pumpkin everything. I always tell myself that I will not bust out the pumpkin craziness until September 1. Before then, it is definitely still summer for me. So here it is, my first pumpkin recipe of the fall season. There will be plenty more to follow, I promise. Pregnant me was craving something a little less sweet and more breakfast-y, which is how this muffin came to be. It's kind of the perfect start to my fall pumpkin adventure. I added brown sugar to give it just the subtle pumpkin pie sweetness I wanted but didn't overdo it so it's still a nice light muffin to enjoy with the must-have pumpkin spice latte. Bakes away! Enjoy!

MinEE Pumpkin Muffins

Prep Time: 15 minutes

Bake Time: 10-12 min per dozen

Makes: 5 Dozen

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INGREDIENTS

1 Can (150z) Pumpkin Purée (NOT pumpkin pie filling)

1/2 Cup Canola Oil

1 Tsp Pure Vanilla Extract

2 Lg Eggs

2 Cups Flour

3/4 Cup Sugar

3/4 Cup Brown Sugar

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Tsp Pumpkin Pie Spice

1 Tsp Saigon Cinnamon

1 Tbsp + 1 Tsp Unsweetened Original Cashew Milk

DIRECTIONS

1. Preheat oven to 350°F. Spray a 24 muffin tin with non-stick oil. Set aside.

2. In a stand mixer on medium speed, combine pumpkin purée, canola oil, and vanilla extract. Add eggs one at a time, beating after adding each one.

3. In a separate bowl, whisk together flour, sugars, baking powder, baking soda, and spices. Add half the dry mix to the wet mixture, beating to combine. Add 1 Tbsp of cashew milk. Then add the rest of the dry mix. Beat on medium/ low until combined. Add 1 tsp cashew milk and continue beating until batter is uniform.

4. Fill each muffin cup 3/4 full. Bake 10-12 minutes or until toothpick comes out dry when inserted into the middle of a muffin.

5. Let cool. Enjoy with a pumpkin spice latte! (Optional)

#Sweets #Breakfast #FallFavorites