Prep Time: 15 mins
Cook Time: 20 mins
These easy pumpkin muffins are perfect for fall! They're moist, tender, and filled with pumpkin spice flavor.
- 1 cup pumpkin puree
- 2 eggs
- ⅔ cup almond milk
- ⅓ cup olive oil or any neutral oil
- ⅓ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
In a large bowl, combine the pumpkin puree, eggs, almond milk, olive oil, maple syrup, vinegar, and vanilla and whisk until combined.
In a medium bowl, combine the flours, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the bowl of wet ingredients and stir until just combined.
Use a ⅓-cup measuring scoop to divide the batter into the muffin tin. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
To make gluten free pumpkin muffins, replace both flours with 2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour and bake for 22 to 26 minutes.
Make these vegan by replacing the eggs with 1/4 cup ground flaxseed mixed with 1/2 cup warm water. Bake for 20 to 22 minutes or until a toothpick comes out clean.