I love Fall and all the things that come with Fall…including everyone’s love for pumpkin around this time of year! I decided to get in on the pumpkin obsession with some pumpkin muffins.
Muffins are one of my favorite things to make for easy morning breakfasts or snacks. They freeze super well, which makes them easy to keep for a while and I just love having something easy to reach for when I need something 🙂
So I started out by following a recipe and then quickly realized I didn’t have a lot of the ingredients (I really need to do some grocery shopping), so I started to make it up on the fly….which could have turned out really badly, but somehow it didn’t!
Here’s the recipe:
1 Can Pumpkin
1.5 tsp Vanilla Extract
1 tbsp Apple Cider Vinegar
4 tbsp Honey
3 tbsp Chia Seeds
1 cup Whole Wheat Flour
1/4 cup Brown Sugar
heaping tsp Cinnamon
heaping tsp pumpkin pie spice
splash of Almond Milk
Any Mix-in’s you would like…I used craisins and I would highly recommend chocolate 🙂
It’s a pretty simple recipe…I mixed all the wet ingredients together first and then slowly added the brown sugar, flour and all of the other ingredients. I used a spatula because that is all I have right now (my wooden spoon was dirty), but you could also use a mixer if you have one of those. Bake at 350 for about 25 minutes and you’re good to go!
Also if you’re curious about the apple cider vinegar…it tends to make things fluffier and since I had no baking soda or baking powder, I decided to use that instead. It doesn’t make the same kind of difference, but the muffins were not quite as dense as they probably would have been.
If you’re confused by the pan…that’s a popover pan because a muffin pan is something that I don’t have either 😛 It made some extra tall muffins, which was kind of a nice little treat 🙂
I’ll definitely be posting some fall inspired recipes as the season goes on…I’m so excited to get to work in the kitchen again!
What are some of your favorite recipes?