The boys are home from school today, so I don’t have much to say because I’m exhausted. I posted in my stories on Instagram that only a Thursday off from school should be illegal because it’s like tricking the kids into thinking it’s the weekend, but surprise! you still have school tomorrow. Needless to say, everyone was in a great mood today (sarcasm), myself included. I blame it on not making the beds this morning. I told you how I feel about bed making! BUT! I promised a muffin recipe, so a muffin recipe is what you will get… minus all of my annoying chit-chat before it.
I’ve been making these muffins for five years now, and they’re always a hit. I pulled ideas from a few different muffin and bread recipes and somehow came up with something that everyone actually liked. Loved, actually. I don’t know the science behind baking, no, but somehow this worked and continues to work. You really can make any version of these you would like by swapping the pumpkin for a different pureed/mashed fruit and changing up the spices. A banana pear version with ginger was also a big hit around here. Also, these are already pretty healthy-ish, but I’ve also made them with half all-purpose flour and half whole wheat flour with good results. I’ve also tried making them with all whole wheat flour, but I prefer my muffins not tasting like cardboard.
Also, these aren’t the prettiest muffins in the world, but they are tasty. In fact, they actually get better overnight. Not guaranteeing they’ll last that long though.
Pumpkin Muffins (makes 24 mini muffins)
2 cups flour
1/2 cup brown sugar (or agave)
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup coconut oil (liquified)
1 T vanilla
Combine dry ingredients, combine wet ingredients, then combine the two. Grease a mini muffin tin and use a scoop to fill it. Bake at 325 degrees for 15 minutes, rotating the muffin tin halfway through.