Autumn Spice & Everything Nice
There’s nothing more comforting than the familiar aroma of cinnamon, nutmeg, sage, and other seasonal spices wafting through the kitchen on a crisp fall day. Beyond adding warmth and depth to favorite dishes, many autumnal spices offer powerful antioxidants and contain anti-inflammatory, anti-bacterial, and blood-sugar-balancing benefits, among others.This flavorful recipe celebrates the flavor of fall with delicious and healthy spices to elevate every bite.
This pumpkin muffin recipe is a healthier twist on a childhood favorite my mom always kept in our fall treat rotation. It’s cozy, flavorful, and made with wholesome ingredients, making it the perfect seasonal treat. I love that it brings back sweet memories while offering a lighter, nourishing way to enjoy fall flavors.”
Pumpkin Muffins
12
muffins18-23
minutesThese cozy, flavorful muffins are made with wholesome ingredients, making them the perfect seasonal treat.
Ingredients
- 1½ cups
whole wheat pastry flour
- ½ cup
almond flour
- ⅓ cup
coconut sugar or brown sugar + extra, for topping (optional)
- 2 tsp.
cinnamon + extra, for topping (optional)
- 1 tsp.
nutmeg
- ½ tsp.
ground ginger
- ½ tsp.
allspice
- 1 tsp.
baking soda
- 1 tsp.
baking powder
- ¼ tsp.
salt
- 1 (15-oz.) can
100% pumpkin purée
- ¾ cup
nonfat vanilla Greek yogurt
- 2
large eggs
- 2 Tbsp.
melted coconut oil or avocado oil
- 1 tsp.
vanilla extract
Powdered sugar, for topping (optional)
Directions
Preheat oven to 350°.
Line a 12-cup muffin tin with liners or lightly grease it.
Whisk all of the dry ingredients together in a large bowl.
In a separate bowl, whisk the pumpkin, Greek yogurt, eggs, oil, and vanilla until smooth.
Gently stir the wet ingredients into the dry ingredients. Don’t overmix.
Divide the batter between the muffin cups, filling each about ¾ full.
Bake for 18-23 minutes, checking at 18 minutes with a toothpick. Let them cool in the pan for about 5 minutes, then transfer to a rack.
Top with powdered sugar, brown sugar, and cinnamon (optional).
