EASY PUMPKIN MUFFINS RECIPE (They stay fresh for so long!)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Start with 398 grams of pumpkin puree from a small can, ensuring it's pure pumpkin, not pumpkin pie filling.

Add 1/4 cup of vegetable oil to the pumpkin puree.

Pour in 1/4 cup of soy milk and crack in 2 eggs.

Add 1/2 cup of brown sugar and about 1 teaspoon of vanilla extract, then mix everything together well by hand.

Sift in 1 cup of whole wheat flour, 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of cardamom, and 1 teaspoon of salt, mixing until just combined.

Add 50 grams of pumpkin seeds and frozen cranberries to the batter, mixing gently to incorporate.

Grease a muffin tray and scoop the batter into the cups, filling them quite full to create rounded muffins.

Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes.

Allow muffins to cool in the tray for about 10 minutes before transferring them to a wire rack to cool completely.

Store the cooled muffins in a covered container, noting they get better the next day.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens