- 1/2 cup pumpkin puree
- 1/2 cup milk of choice
- 3 tbsp oil or additional pumpkin
- 2 1/2 tsp white or cider vinegar
- 2 tsp pure vanilla extract
- 1 cup flour (spelt, white, oat, or for keto, try these Flourless Pumpkin Muffins)
- 1/2 cup sugar or unrefined sugar
- 2 tsp cinnamon
- 3/4 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- optional handful chocolate chips
Preheat the oven to 350 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined muffin tin. Bake 19 minutes on the center rack. Let cool. The pumpkin muffins taste even better the next day, and liners peel off easily the next day as well. View Nutrition Facts
Serving: 1muffin | Calories: 80kcal | Carbohydrates: 18g | Protein: 2.5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 130mg | Potassium: 233mg | Fiber: 3.5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg