These pumpkin muffins are crowd pleasers. They a perfect way of eating pumpkin that everyone can enjoy, in or out of treatment, kids or adults. And they’re easy enough to make that you can pull them together even when you’re feeling weary.
- Put a rack in the middle of the oven and preheat to 350 degrees. Put muffin liners in a muffin tray. Set aside.
- In a large bowl, whisk together the pumpkin puree, oil, eggs, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and sugar until smooth. Stir in the flour until just combined. Fold in the kabocha or acorn squash and chopped pecans.
- Divide the batter among the muffin cups, filling them about ¾ full.
- In a small bowl, mix together the remaining 1 teaspoon of sugar and reserved ¼ teaspoon cinnamon. Sprinkle the tops of the muffins, then bake for 25 minutes, or until golden brown and a wooden pick comes out clean.
- Let the muffins cool in the tray for 5 minutes then move the muffins onto a wire rack. Eat warm or cool to room temperature.
- 1 cup canned pumpkin puree, plain and unsweetened
- ⅓ cup melted coconut oil, or either grape seed or canola oil
- 2 large eggs
- 1½ teaspoons cinnamon, plus ¼ teaspoon reserved
- ½ teaspoon freshly ground nutmeg (See Ann’s Tips)
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar, plus 1 teaspoon reserved
- 1½ cups whole wheat pastry flour (See Ann’s Tips)
- ¾ cup kabocha or acorn squash, peeled and cut into ½-inch chunks
- ½ cup roughly chopped pecans
Ann's Tips and Tricks
Please use pumpkin without any added flavorings or spices – you’re going to be adding in your own!
If you have it, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, cloves, and ginger. Still use ¼ teaspoon of cinnamon for dusting.
If you cannot fine whole wheat pastry flour use ¾ cup all purpose flour and ¾ cup whole wheat flour instead.