I know Fall is over and we're in the middle of Winter here, but I needed a quick and easy breakfast the other morning and I had a can of pumpkin in our pantry that's just sitting there. Pumpkin doesn't have to only be for Fall. I picked up this recipe at Smitten Kitchen. I substituted the oil for applesauce and I added some brown sugar and vanilla...what can I say they go together. Now this recipe could totally go vegan by taking out the eggs and adding bananas. Don't believe me? I found a great site, The Post Punk Kitchen, has a post called Vegan Baking 101. It has a lot of helpful info. Anyway, the recipe below is simple and delicious!
Pumpkin Muffins
1 1/2 cups all-purpose flour (I used half whole wheat & half regular)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon pumpkin-pie spice
1 cup (original recipe) to 1 1/3 cup canned solid-pack pumpkin
1/3 cup unsweetened applesauce
2 large eggs
3 tablespoons of brown sugar
1/2 teaspoon vanilla
1 1/4 cups plus 1 tablespoon granulated sugar
1 teaspoon cinnamon
Heat oven to 350 degrees.
Put liners in muffins tin. This recipe will make 12 regular sized muffins.
Whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.
In a larger bowl, whisk together pumpkin, oil, eggs,1 1/4 cups sugar, brown sugar, & vanilla. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).
Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin. This part really gives this recipe something extra special! Don't skip it.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
This was a hit with my crew! Try it out and let me know what you think!
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