I don’t know what it is, but there is something about muffins that makes my heart sing. Especially when the recipe comes from my (almost)mother-in-law. These pumpkins muffins are famous in the Smith household, and I am now privy to the recipe. So exciting!
AJ grew up in a hunting family, which I am actually totally okay with. Not to be all up on a pedestal here or anything, but if you are going to eat meat, you damn well better be able to kill it. If you can’t kill it, you shouldn’t put it in your mouth. Simple enough. Another thing I’m a fan of? Hunting actually really helps purchase and restore critical habitat for the animals, which most people don’t know about. The fees hunters pay to be able to hunt fund land restoration and population support that wayyyy outpaces the small number of animals they take away. It’s a win all around.
So what does this have to do with muffins?? Story goes (I’ve never actually gone hunting… no interest – I don’t eat meat) that every time the boys go hunting, Kathy sends them on their way at 3:30 am or so with a batch of pumpkin muffins to eat for breakfast. I don’t know about you, but a freshly baked pumpkin muffin when you’re sitting in the dark and freezing cold in a puddle waiting for ducks to fly over sound just divine. Well, the muffin part at least.
I’ve had the muffins before, and they are just about perfect. Chewy but moist, light but filling.. they’ve pretty much got all you could ask for in a muffin. Of course when I got the recipe, I can never leave well enough alone. I made them vegan, added some oat flour, got rid of a half cup of sugar, and replaced another 1/2 cup with maple syrup. And you know, I think they are just as good. I love the addition of the maple syrup and the oat flour – it gives them extra depth of flavor. Add some chopped pecans and they might just be my favorite muffins ever!
If you make this and LOVE it, share it with your friends! Tag it #rootsfood on Instagram, Pinterest, or Twitter. I love to see what you guys make! XO
The perfect pumpkin muffins, with oat flour and maple syrup. So much flavor in such a compact package!
15 minPrep Time
22 minCook Time
37 minTotal Time
- 2 1/4 cups whole wheat pastry flour
- 3/4 cup oat flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup white granulated sugar
- 1/2 cup maple syrup
- 2 Tbsp ground flax seed + 6 Tbsp water
- 1/3 cup canola oil
- 1/3 cup non-dairy milk
- 1-16oz can pumpkin*
- 2/3 cup chopped pecans
- 12 pecan halves
- Preheat the oven to 375ºF and grease a muffin pan.
- Mix together the flax seed and water in a small bowl and set aside to thicken for a few minutes.
- Combine the flours, spices, salt, baking powder, and baking soda in a medium bowl and mix well.
- Add the remaining ingredients except the pecans to a large bowl and stir with a whisk until well combined. Add the flax mixture and whisk again.
- Toss the chopped pecans with the flour mixture, then add the flour mix to the wet ingredients. Stir with a large spoon until just combined.
- Fill the muffin cups to 3/4 full and top each with a pecan half (you will likely have more than 12 muffins). Bake for 22-24 minutes, rotating once, until a toothpick inserted into the center comes out clean. Let rest in the pan for 5 minutes, then remove to a rack to cool.
- I used Trader Joe's pumpkin, which tends to be a bit more watery than the Libby's pumpkin, which is the most common store-bought one. If you use the Libby's pumpkin, I recommend decreasing the amount of almond milk by 1-2 Tbsp.