Pumpkin Spice Muffins

Kaity Farrell

Fare Isle

INGREDIENTS

1½ cups all-purpose flour

²⁄³ cup whole cane sugar

1½ tsp baking powder

¼ tsp baking soda

½ tsp fine grain salt

1 tsp ground cinnamon

½ tsp ground allspice

¼ tsp fresh grated nutmeg

¼ tsp ground ginger

1 cup roasted sweet pumpkin or winter squash (does not need to be pureed) or canned sweet pumpkin

½ cup canola or olive oil

¹⁄³ cup unsweetened non-dairy milk, such as soy

¼ cup + 1 tbsp maple syrup, divided

2 tsp apple cider vinegar

1 tsp vanilla extract

3 tbsp raw hulled pumpkin seeds

METHOD

• Preheat oven to 400˚F and line a standard muffin tin with liners.

• Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ginger in a mixing bowl.

• In a separate bowl or large measuring cup, whisk together cooked pumpkin, oil, milk, ¼ cup maple syrup, apple cider vinegar and vanilla extract.

• Add wet mixture to dry mixture and stir with a rubber spatula until combined, about 1 minute.

• Scoop batter into prepared muffin tin, filling each cup about ¾ full.

• In a small bowl or cup, coat pumpkin seeds with reserved tablespoon of maple syrup and a pinch of salt.

• Spoon pumpkin seeds onto the top of the muffin batter in each cup.

• Bake at 400˚F for 20 minutes on center rack until muffins are golden brown and a toothpick inserted into the center of muffins comes out clean.

THRIVE Magazine