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Pumpkin Spice Brown Sugar Muffins

Hi Loves!

Today I bring to you some delicious muffins on this beautiful, crisp fall morning!

Maybe it's a little annoying to some but I love everything pumpkin when this time of year hits. The natural sweetness is like eating vegetable candy to me! My grandma likes to cook pumpkin all the time and she makes it with love and Indian spices. I like pumpkin baked goods myself most of all. While I don't mind the traditional favorite: pumpkin pie, pumpkin spiced latte, pumpkin loaf, etc., I love to create new recipes for myself. I usually get a can of unsweetened, pureed pumpkin and play around with different ideas.

This time, I decided to make a dressed up version of a pumpkin muffin! On top of the usual spices, I brought brown sugar and pumpkin seeds, one to give it that molasses-y sweetness and the other to bring texture to the sometimes mushy party.

The result was a perfectly moist muffin that was sweet but not too much so. Perfect for a snack or breakfast on the go. So let's get started.


Unsweetened Pumpkin Puree - 1 Cup
Eggs - 2 Large
Unsweetened Almond Milk - 1 Cup
Ginger - 1 Tablespoon, freshly grated
Light Brown Sugar - 1/2 Cup, lightly packed
Butter - 3 Tablespoons, melted
Flour - 1 1/2 Cup, sifted
Baking Powder - 1 Teaspoon
Allspice - 3 Teaspoons
Nutmeg - 1/2 Teaspoon, grated
Ground Cinnamon - 3 Teaspoons
Himalayan Pink Salt - 1/2 Teaspoon


Raw Pumpkin Seeds - 1/3 Cup
Light Brown Sugar - 2 Tablespoon

This is really easy to do. First, set the oven to preheat to 350 degrees.

Then, get all of the wet ingredients (pumpkin, eggs, almond milk, ginger, brown sugar and melted butter and get the ingredients in to the bowl. Using a whisk, mix until the eggs are scrambled into the mixture and everything is smooth.

Then pour all of the dry ingredients in a bowl (the flour, baking powder, baking soda, allspice, nutmeg, cinnamon and salt) and mix them slowly with a fork to incorporate everything. Then start whisking the wet ingredients and slowly add the dry ingredients a scoop at a time. You can just use a spoon or a measuring cup if you like, it's just good to slowly add the dry ingredients to prevent lumping.

When the batter is mixed, it should be good and thick. Not as thick as a dough but thicker than pancake batter. If it is too thick, add a little water or almond milk to thin it out, about 1 tablespoon at a time. If you need it to thicken up, add flour 1 tablespoon at a time.

So, your batter is done. Grab your muffin tray and line it with the paper muffin cup liners then spray a little nonstick spray before pouring in the batter. Stop pouring batter when you get near the top of the liner so it doesn't spill over. I used a tray that was about 8 cups and those cups were about 1/2 Cup sized or normal muffin sized.

When you've finished filling all of your cups, sprinkle brown sugar and the pumpkin seeds, slide the pan into the oven and let the muffins bake for about 35 minutes. You'll know your muffins are done when they have expanded over the cup liners and if you insert a toothpick and it comes out clean.

Remove the muffins from the oven and let them cool for about 10 minutes.

That does it for this recipe. I hope it helps to quell the NEED for pumpkin flavored bake goods as the temperature outside starts to go low and the leaves start to turn. If you enjoy this, please leave a comment and share with your friends! Thank you and have a lovely day as always!

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