Recipe: Pumpkin Muffins by Jennah Jensen

The Holidays are officially here! Bring festive flavors to your family with these Pumpkin Muffins! Perhaps you have an extra can of pumpkin to utilize, a gathering to go to, or just want something easy that your kids can grab when they’re wanting a snack. These muffins are so simple to make and call for ingredients that you’re likely already using this time of year. Make it a family bonding time by gathering your little ones to help you in the process! Activities that involve sensory such as the smell of warm spices or the taste of a fresh homemade good can make for the fondest memories that last a lifetime!

Makes 12-14 muffins.

Ingredients:

        Wet -

• 1 cup canned pumpkin

• 1 cup carrot, grated

• 1 cup plant milk

• 3/4 cup brown sugar

• 1/4 cup applesauce (acts as a binder!)

• 2 teaspoons vanilla extract

        Dry -

• 2 cups flour

• 2 teaspoons cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ginger

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg

• 1/4 teaspoon clove

Cooking Method:

• Using two separate mixing bowls, place all of the dry ingredients in one bowl and thoroughly combine, then place all of the wet ingredients in another bowl and thoroughly combine. Next fold the wet ingredients into the dry ingredients and mix until thoroughly combined. Alternatively you can use an electric mixer.

• Preheat your oven to 375 degrees F. (or about 190 C.).

• Line a muffin tin with baking cups and add your filling. Bake for about 20-23 minutes. Baking times vary upon individual appliances so be sure to check at the 20 minute mark! Let cool before enjoying!

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen