Fall is without a doubt my favorite time of year. With the heat and humidity of our summer, we spent more time inside than I would have liked. I guess us Northerners can’t take the heat! The cool weather we are having now is a nice break from all that, so we have been heading outdoors for all of my favorite fall activities. The fresh air, the breathtakingly beautiful changing of the leaves, and pumpkin flavored everything help make this time of year so special for me.
When Jack was sick last weekend, his sleep schedule was way thrown off. On Sunday morning, he woke up at 4:45am and was ready to start his day. Since I stayed up late to watch the end of the Ohio State football game, I was not quite ready to be awake that early, and wasn’t in the best mood.
So we went through our morning routine, played for a little bit, and when I started to get hungry, I decided to do something to turn my mood around and bake some muffins for breakfast. I have always enjoyed baking, but in the last year or so both baking and cooking have become great sources of self-care, comfort, and pleasure. I think being able to feed my child home made meals has really contributed to why I am enjoying it so much more.
I grabbed my phone, googled “pumpkin muffin recipe” and started checking out some pages. I settled on this recipe because it didn’t look too complicated, but made some modifications. Let me tell you, these muffins did not disappoint. They are moist, the flavors are so rich, and they aren’t overly sweet. As soon as they were cool enough, I unwrapped two for Jack and I to share for breakfast Sunday morning. They did their job well of turning my mood around! We were able to snuggle on the couch and eat something warm, yummy and comforting together when my little guy was not feeling his best.
Here are the ingredients I ended up using:
- 1 3/4 cups whole wheat flour
- 1 cup sugar (I omitted a half cup of brown sugar, and they were still plenty sweet)
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (instead of cinnamon, cloves, and nutmeg… I don’t have them all individually)
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
I mixed dry and wet ingredients separately, then slowly incorporated the wet into the dry. Next, the mixture went into a lined muffin pan and baked for 20 minutes at 375. The original recipe called for 20-22 minutes, so if you want them slightly more done, go ahead and leave them in longer. I tend to accidentally overcook a lot, so I opted to take them out early.
These muffins are a huge hit in our house, the whole family (including Max when he’s given a chance) have been chowing down on these. I’m planning to make more in a few days, and I want to experiment a bit with them. I’d like to trying cutting half the coconut oil out and adding some applesauce, so I will see what that does to the texture and taste. I’d also like to try with flax eggs in place of real eggs for vegan muffins.
Let me know if you try these out, and how you like them!