Pumpkin, pumpkin, Oh how I love thee. It goes without saying that during these fall/winter months, pumpkin spice everything is in the air. But, in our house, pumpkin muffins are made all year round. This past summer I went into pumpkin muffin overload. I baked and taste tested SO many different recipes. Some that we liked, and some that went straight into the garbage. Finding the perfect pumpkin muffin was my mission. THESE are the winner! I make these about 2x a week, we never get sick of them. Best of all they are dairy and egg free, so Owen is delighted to have these on hand for breakfast or snack time.
- 3 Cup Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 2 containers of Applesauce (Approximately 8 oz)
- 2/3 Cup SOY Vanilla milk (You can substitute with Whole, 2%)
- 1 1/4 Cup Pumpkin Puree
- 3/4 Cup Brown Sugar
Pre Heat oven 350* – Line a muffin tin with cupcake liners
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a second bowl, whisk together the applesauce, brown sugar, pumpkin puree and soy milk.
Add the dry ingredients in 2 batches, until the wet has absorbed the dry. Do not over mix. Fill each muffin liner to the top, to where they look over-the-top (they are larger muffins.) Bake at 350* for 25-28 minutes. Let cool completely on a wire rack, and then store in an airtight container.
P.S. Make a cinnamon sugar mixture in a small container to keep aside. When ready to eat, roll the entire muffin into the cinnamon-sugar and ENJOY! (I find if you roll them into the sugar and store, they tend to get soggy.) This way they stay fresh for days!