Muffins that taste like pumpkin pie – the best of both worlds! These baked treats are hearty, very pumpkin-y, filling and of course, super simple to make. They have just 8 ingredients and three basic steps, and viola, you’ve got muffins. If you can stir, you can make these, I swear. They are also oil-free, as pumpkin is an excellent replacement for oils, and are awesome with a cup of coffee or for breakfast on the go.
I served these with a dollop of Chai Fluff, recipe will be coming soon!
Happy all things pumpkin season!
| Prep Time | 10 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 1 15 oz can pumpkin puree (not pumpkin pie filling) (1 3/4 cups)
- 1/3 cup aquafaba
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 cup cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon gingerbread spice (or pumpkin pie spice)
- 1/4 teaspoon salt (omit if aquafaba is salted)
Ingredients
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Instructions
- Preheat oven to 350F. Lightly grease or spray a 12-cup muffin tin with oil or line with cupcake papers to keep it entirely oil-free.
- In a large bowl, combine the pumpkin puree, aquafaba, and vanilla. Mix well.
- Add the flour, baking soda, baking powder, gingerbread spice and salt and mix until completely combined.
- Divide batter among prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before serving. Store in an airtight container, preferably in the refrigerator.
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O these look perfect! I’d gladly munch on a few with some morning coffee!