Perfectly Pumpkin Muffins

By Alecia Sexton

There’s nothing more satisfying than a warm, fluffy pumpkin muffin on a cold fall day, and this healthy recipe allows you to indulge guilt-free! Enjoy!
  • ¾ cup pumpkin puree
  • ¾ cup milk (use dairy free soy, coconut or almond milk to make vegan)
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup all purpose flour (substitute with a gluten-free flour blend if desired)
  • ¼ tsp baking soda
  • ½ cup brown sugar
  •  ¼ cup butter (or coconut oil if vegan)
(optional crumble topping)
  •  ½ cup brown sugar
  • 1 tsp cinnamon
  •  ¼ tsp salt
  • 1 tbs butter (or coconut oil)
Bake at 350°F for 25 minutes, makes 10 muffins


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