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Pumpkin Muffins

God, grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference – Reinhold Niebuhr

Wishing you a day full of courageous moments!

PUMPKIN! I love all things pumpkin and I love Fall! I have enjoyed the summer. I try to enjoy each moment I am in and not rush on to another moment! A bit ago when the heat was really intense outside, I started to think about pumpkin! Not wishing for Fall but looking forward to it! I always have a can of pumpkin in my pantry and who says pumpkin is only for Fall! So I looked for a different recipe and came across this little gem from Today’s Mama. Of course I had to adjust the sugar and I felt it needed streusel so I created that. I also made a vegan version for my son! He does eat a little bit of sugar, some vegans do not eat sugar. I hope you will try these muffins, let’s not rush through life to the next season but no harm in looking forward to it with a yummy recipe! ENJOY!

I have many family happenings coming up in the next week. I am taking a mini blog break and will see you back here on Tuesday September 6, 2016! Wishing you a beautiful rest of Summer!

Debbi K.

The Best Pumpkin Muffins (adapted from Today’s Mama)

1 3/4 cups flour

½  cup packed brown sugar

1 tablespoon baking powder

Pinch of salt

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp ginger

1/2 tsp freshly grated nutmeg

1 cup canned pumpkin

1/2 cup milk (water to make it vegan)

1/2 cup oil

Streusel: (omit streusel if making vegan)

1/3 cup flour

3 TBSP brown sugar

2 TBSP butter

For the streusel: Cut butter into the flour and sugar until combined; set aside.

Combine the wet ingredients. Add in all the dry ingredients. Stir just to combine. Pour batter into 12 muffin cup papers. Bake in a preheated 375 degree oven for 18 to 20 minutes, until done.

FOR VEGAN MUFFINS: sprinkle the tops with brown sugar mixed with cinnamon and nutmeg.

pumpkin Muffins1 Pumpkin Muffins

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