Pumpkin Spice Muffins
25 minutes
45 minutes at 350°F
12 muffins
Ingredients
- 2 ¼ cups (560 ml) of flour
- 1 tsp (5 ml) of baking powder
- ½ tsp (3ml) of baking soda
- Pinch of salt
- 1 tsp (5ml) of cinnamon
- ½ tsp (3 ml) of ginger
- ½ tsp (3ml) of allspice
- 2 cups (500 ml) of pumpkin puree
- 2 eggs
- ¼ cup (60 ml) of brown sugar
- 2 tbsp (30ml) of coconut oil
- ½ cup (120ml) of milk
- 1 tbsp (15ml) of lemon juice
- For the topping:
- ¼ cup (60 ml) of brown sugar
- ¼ cup (60 ml) of flour
- ½ cup (120ml) of Oatbox Pumpkin Spice granola
- ¼ cup (60 ml) of coconut oil, melted
Preparation
- 1. Pre-heat oven to 350°F.
- 2. In a bold, mix together the flour, baking powder, baking soda, salt and spices.
- 3. In a bigger bowl, beat the pumpkins puree with the eggs, brown sugar and coconut oil.
- 4. In a small container, mix together the milk with lemon juice and keep aside.
- 5. Mix in half of the flour mixture to the pumpkin mixture and add the milk.
- 6. Mix until homogenous and mix in the rest of flour mixture.
- 7. Line 12 muffins cups with parchemin paper liners and fill them with the muffin mixture.
- 8. In a bowl, mix together all the topping ingredients and add to each muffin.
- 9. Bake for 45 minutes and let cool down before eating.


