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30 Oct

In Season: Pumpkin

Posted by Bikini Owner

maple pumpkin muffins

For some, the pumpkin spice latte may be the hallmark of the season — but we're far more partial to baked goods that rely on pumpkin for its earthy sweetness.

In season right now, you're probably seeing beautiful Cinderella, Ghost, and Sugar pumpkins loaded up at your local farmer's market, creating a gorgeous harvest tableau. But they're not just for decor: Cooking pumpkins yields super-sweet flesh that is delicious in savory and sweet dishes. Puréed, it's the perfect mix-in for all sorts of baked treats: pumpkin donuts, pumpkin banana bread, pumpkin whoopie pies: You get the idea.

While delicious, these treats aren't always exactly virtuous, which is why this recipe caused us to do a double-take. With a wholesome ingredient list that is really, for the most part, super-healthy, these muffins are a super start for a fall day (add some homemade coconut yogurt for an extra boost of delicious).

Maple syrup, which is loaded with zinc and manganese, is a delicious and nutritious alternative to sugar, and the use of coconut or olive oil also adds loads of superfood power. Making smaller muffins in bigger batches and freezing them ensures a quick-and-easy breakfast option is always just a few minutes (thank you, toaster oven!) away. And while there is valor in roasting and whizzing your own pumpkin in a food processor, canned and puréed pumpkin is readily available right now, tastes just as yummy, and requires zero work. 

Maple Pumpkin Muffins With Oats

⅓ cup melted coconut oil or extra-virgin olive oil

½ cup maple syrup or honey

2 eggs*, at room temperature

1 cup pumpkin purée

¼ cup milk of choice (I used almond milk)

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon cinnamon, plus more for sprinkling on top

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon allspice or cloves

1¾ cups whole wheat pastry flour or regular whole wheat flour

⅓ cup old-fashioned oats, plus more for sprinkling on top

Get the full recipe at Cookie and Kate