July 2022

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Grace Paul

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Perfect Pumpkin Muffins

Ahh Monday. The gray light from a cloudy sunrise illuminates the room as I wash dishes at the kitchen sink. Coffee is percolating. The toddler is unloading an entire box of band-aids onto the floor. Meanwhile, my 6 and 4 year olds are cooking breakfast. A recent milestone in our household.

We cook together often but I’ve never been able to be completely hands-off on our culinary ventures. It helps that this particular morning we were baking a tried and true, family-favorite recipe. Copycat Starbucks pumpkin muffins.

I don’t know if you’ve ever tried to take five kids to a Starbucks and order pumpkin bread but we have and could have taken out a second mortgage by the time it was all over. Not to mention the fallout from the sugar crash. So I set out to make a super simple and healthier version of our beloved bread and have finally done it!

I hope you enjoy these as much as we have!

Perfect Pumpkin Muffins

Prep Time 10 mins
Course Breakfast
Cuisine American
Servings 12

Equipment

  • Muffin Pan
  • Cookie Scoop
  • Mixing Bowl
  • Wisk

Ingredients
  

  • 1 1/2 Cups All Purpose Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tbsp Pumpkin Pie Spice
  • 1 15 oz can Plain Pumpkin Puree
  • 1/2 cup Melted Coconut Oil
  • 1/2 cup Brown Sugar
  • 1/2 cup Pure Maple Syrup Substitute agave or white sugar if needed
  • 2 Eggs
  • 2 Tsp Pure Vanilla Extract

Instructions
 

  • Pre-heat oven to 375*
  • Combine all ingredients in a bowl and mix until just combined
  • Line or grease muffin tin
  • Use a medium cookie scoop to measure out two scoops into each muffin cup or one scoop each for mini muffins
  • Bake regular muffins for 16-18 minutes and minis for 12 or until an internal thermometer reaches 190*

Notes

Sprinkle with pepitas for a true Starbucks feel.
I won’t say butter is *necessary* but  I highly recommend that you slather it on while the muffins are warm.
Pre-measure all the ingredients before letting the kiddos loose to bake.
Using the 2 scoop method leaves just enough leftover for 8 mini muffins which my children devour while waiting for the big ones to finish.
Keyword Fall Recipes, Healthy, Muffins, Pumpkin

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