- 1 2/3 cups whole wheat pastry flour (see notes)
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tablespoon pumpkin pie spice
- 1.25 cups canned pumpkin
- 1/4 cup avocado oil (see notes)
- ½ cup maple syrup
- 1 large egg
- 1/2 cup + 1 Tablespoon non-dairy milk (cashew, almond, coconut, oat or similar consistency)
- Preheat oven to 425ºF and grease 12-cup muffin pan, or use silicone baking cups; set aside.
- In a medium bowl combine dry ingredients, flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
- In a large bowl whisk together pumpkin, oil, maple syrup, egg. Slowly add half of the dry ingredients, gently stir, then add the milk and remaining dry ingredients. If using mix-ins, add them in before dry ingredients are fully incorporated.
- Evenly distribute batter into muffin pan, filling about 3/4 way full. Top with pepitas if you’d like.
- Bake muffins for 5 minutes at 425ºF then drop oven to 350ºF and bake for an additional 12-18 minutes, or until inserted toothpick comes out clean.
- Allow muffins to cool in pan for 10 minutes before moving to wire rack to cool completely.
FLOUR – you can use whole wheat white flour, or use 1 cup all-purpose flour with 2/3 cup whole wheat flour. If you want to use all all-purpose flour, use 1.75 cups. If looking to make gluten-free, sub in Bob’s Red Mill 1:1 Baking Flour. If you’d like a grain free muffin recipe, try these.
SWEETENER – This recipe was tested and made with maple syrup. Honey is also an okay substitute. Do not sub in a granulated sugar or your wet-to-dry ratios will be off.
PUMPKIN – Canned pumpkin may vary by brand. Libby’s is darker and thicker than Farmer’s Market brand. If using canned pumpkin with consistency like Farmer’s Market brand, only use 1/2 cup of milk. I did not test this recipe with homemade pumpkin purée.
LARGER MUFFINS – If you want slightly larger muffins, you can distribute the batter into 10 muffin cups, and they’ll need a couple more minutes of bake time at 350ºF.