No, it’s not pumpkin spice. It seems like everyone has pumpkin pie spice in their cupboard except me, but every time I try to remember to buy it, I forget! And I have all the individual spices that go into it, so if I REALLY need pumpkin pie spice, I mix it. I also don’t have pumpkin pie spice mix because I enjoy versatility! And that’s exactly what this recipe is: the most versatile pumpkin muffin recipe. You don’t have to use maple syrup – you could use honey, coconut sugar, or plain ‘ole brown sugar. You don’t have to use pumpkin – you could use yogurt (in which case, leave out the apple cider vinegar), apple sauce, or even leftover cranberry sauce! (Just reduce the sweetener for that last one.) Heck, you don’t even have to use spelt flour or oats. Basically everything is change-up-able. And this recipe is dependable as all get-out, so give the original recipe a try and then start experimenting with your own concoctions!
The Most Versatile Pumpkin Muffin Recipe
Makes 12 adorable little muffins.
Preheat oven to 350 degrees Fahrenheit.
1 1/2 c. sprouted spelt flour (I buy mine at Costco)
1/2 c. rolled oats
2 t. baking powder
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. cardamom
pinch of sea salt
3/4 c. pumpkin puree
3/4 c. maple syrup
2 T. apple cider vinegar
1/3 c. melted coconut oil (or butter, or other oil)
1 1/2 t. vanilla
-In a large bowl, whisk together dry ingredients.
-In a smaller bowl, whisk together wet ingredients, set aside while you grease or line your muffin tin.
-Combine wet and dry, stirring until dry is just incorporated, then immediately spoon into muffin tin.
-Top with a small sprinkle of oats, pumpkin seeds, or another topping that tickles your fancy.
-Bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the centre comes out clean.