Apple Cider Pumpkin Spice Muffins

Sometimes I’m in the mood for a taste of coziness.

You know those cold, rainy days where you just want to curl up by the fire and sip some cocoa and read a book or do some knitting? When we have days like that (which happens a LOT here in the Great Northwest) I always get in a comfort food mood.

That’s how I came up with these muffins.

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I wanted to make something to use up a few of the pumpkins that were threatening to overtake our front porch and it was just after Thanksgiving, so we were tired of pie. And I wanted something yummy and sweet but not too unhealthy. Something I could eat a bunch of and not feel like I had to work out right afterwards.

“Muffins,” I thought.

“Muffins sound good. But we don’t have any eggs.”

So, I looked up a recipe online for vegan muffins, and used the basic building blocks of that and added a bunch of my own ingredients and…miracle of miracles…they turned out delicious!
So good that even though I made 4 dozen, there were only five muffins left the next morning.

I thought maybe you’d like to get rid of some extra pumpkin or squash, so here’s  a recipe for you!
I’ve tried it with both squash and pumpkin and I really can’t tell a difference. Both are great. You could probably even use sweet potatoes if you wanted to.

Okay, here we go.

The entire recipe is down at the bottom for you.

Apple Cider Pumpkin Spice Muffins

By Becca Swan

Mix together butter and sugar and vanilla.

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Add pureed pumpkin, apple cider, (or maple syrup) ginger, nutmeg, allspice, cinnamon, baking soda and mix.

This mixture will look kind of weird, and maybe stringy but its okay. Once you cook it, the pumpkin/squash is not stringy anymore.

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Add oats and flour, mix carefully until just combined. It will be thick, but that’s okay.

Spoon into lined or greased muffin tins, filling 2/3 of the way and bake for 20 minutes at 350F.

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Remove from tins, let cool on racks, eat up!

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Seriously ya’ll; these muffins are so moist and yummy and pretty healthy for you too! Minus the butter and sugar. 😉  I’ve made them three times and each time my hubby has asked me to make more the next day. He just can’t get enough of them. So, if you are lookin’ for a yummy muffin recipe to use up the last of that pumpkin or squash, these are the ones for you!

Here is the full recipe:

Apple Cider Pumpkin Spice Muffins

Becca Swan

1 cup pumpkin puree

1/2 cup (one stick) butter, room temperature

3/4 cup sugar

1/4 cup apple cider or maple syrup

1  1/2 cups whole wheat flour

1 cup rolled oats

1 tsp vanilla

1/2 tsp. baking soda

1 tsp baking powder

1/2 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Beat sugar and butter together. Add vanilla, pumpkin, cider/syrup. Mix dry ingredients together. Add to wet ingredients, mix till just incorporated.
Spoon into greased or paper lined muffin tins, bake for 20-25 min. at 350F.

Enjoy!

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2 thoughts on “Apple Cider Pumpkin Spice Muffins

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