HAPPY FIRST DAY OF FALL!! Pumpkin is officially in rotation and I cannot wait to share some of my favourite pumpkin and fall recipes. The fall season is my absolute favourite time of the year for many reasons and I’m still trying to find a place in the world where fall happens all year round. Haven’t found it yet, but I’m going to keep looking anyways.
There’s just something about fall that makes me feel cozy all the time, without even trying. The fresh air, the comfy sweaters, the copious amounts of tea and coffee, the gorgeous colours of the leaves, coming home to eat warm soups and of course pumpkin!
These muffins are moist on the inside with a little crunch on the outside, courtesy of the extra pumpkin seeds. You all know I love my homemade muffins and I ended up having the first one this morning with my last iced latte. I ended up baking these, along with another batch of muffins (will share these soon) this morning. I am really into this whole baking/cooking in the wee hours of the morning. It’s kind of tranquil to be doing this in my pajamas while watching the sun rise, knowing that most of the city isn’t even up yet. A bonus is that I get to enjoy the
fruits muffins of my labour for breakfast, bonus!
Makes 12 muffins
2 1/4 cups all-purpose whole-wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup maple syrup
1 tbsp + 1 tsp stevia powder (8 -1g pkgs)
1 cup pumpkin puree
3/4 cup buttermilk
2 eggs, slightly beaten
1/4 cup canola oil
1/3 cup pumpkin seeds + 2 tbsp
1. In a medium bowl mix together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl whisk together maple syrup, stevia, pumpkin, buttermilk, eggs and oil.
3. Add flour to wet ingredients and stir just until combined. Fold in 1/3 cup of the pumpkin seeds.
4. Spoon batter into a lined 12-cup muffin tin, filling each to the top.
5. Sprinkle 2 tbsp of pumpkin seeds over each muffin and bake 22-25 minutes or until toothpick inserted into the center comes out clean.
6. Let cool before storign in an airtight container.
NOTE: If you don’t have buttermilk on hand then just stir in 1/2 tbsp of lemon juice to almond or regular milk and let sit a few minutes before using.
Enjoy the day!!