I admit, I’m on the anti-pumpkin spice bandwagon. I like my pumpkin spice goodies to contain actual pumpkin, and these muffins are my favorite pumpkin spice carriers.
This is my go-to muffin recipe, and it works well with either pumpkin or banana. They aren’t vegan, but I like to use “flax eggs” in place of eggs in the recipe for a great texture, extra fiber, and some good Omega-3s. They can easily be adapted for vegans using sugar or another liquid sweetener of choice and an equal amount of soured non-dairy milk. My King Arthur’s Baking Companion recommends 1 cup sugar : 3/4 cup honey for substitution. This recipe is so moist I wouldn’t increase the liquid, but if it seems too dry, add a couple tablespoons water or whey if you have it on hand. This is an original recipe, inspired by recipes I’ve tried over the years, from Cooking Light to Nancy Silverton.
- 2 tbsp ground flax seed
- 1/3 c. warm water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup canned pumpkin or 2 large bananas, pureed
- 1/2 cup plain yogurt OR whey
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 12 pecan halves, chopped and toasted
- Pre-heat oven to 350 degrees.
- Lightly grease muffin tin with coconut oil.
- Allow yogurt or whey to come to room temperature to prevent coconut oil from solidifying when mixed.
- Mix flax seed with warm water and set aside.
- While mixing ingredients, toast pecans for 5 minutes.
- Combine dry ingredients (flour through ginger) in a large mixing bowl, whisking well.
- Combine the remaining wet ingredients, including the flax mixture, in another bowl, whisking well.
- Add wet ingredients to dry, stir just until moist.
- Lightly stir pecans into the batter.
- Divide evenly among 12 prepared muffin cups.
- Bake for 25-30 minutes, or until muffins test done with a toothpick.
- Cool in tin for 10 minutes on a wire rack. Remove from tin and cool completely.