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Pumpkin Muffins

Pumpkin Muffins, Makes 24 mini muffins

For most of the kids who live on my street, the arrival of fall and the beginning of the new school year is a mixed experience. It has been my tradition for years to mark and celebrate this transition by sharing of pumpkin muffins with them. The recipe is both delicious and healthy, and people of all ages enjoy them.



1 1/2 cup whole wheat pastry flour

2 teaspoons aluminum free baking powder

1/4 teaspoons sea salt

1 1/2 teaspoons pumpkin pie spice

1 cup pumpkin puree 

1/4 cup butter, melted (you can substitute avocado oil or any other non-dairy oil)

1 egg

1/2 cup maple syrup

1 teaspoon vanilla

1/3 cup whole milk (you can substitute the non-dairy milk of your choice)


1. Preheat oven to 350 degrees F.

2. In a medium bowl, mix dry ingredients. In another bowl, whisk wet ingredients together.

2. Add wet ingredients to the dry ingredients to form a somewhat thick batter. 

3. Grease mini muffin trays. Fill mini muffin tins to the top. Bake for 13-16 minutes. (Keep watch after 13 minutes.)

Variations: This is a basic muffin recipe. Change it as you feel inspired. For banana muffins use banana puree instead of pumpkin, substitute 1 t cinnamon instead of pumpkin spices.