I hadn’t planned on posting again so soon, but as I was making these muffins for my children to have as an after school snack I decided you might enjoy this recipe for easy pumpkin muffins as well. I guess I am on a pumpkin kick this week even though it is still in the 80’s here. We even had chili tonight because I was in the mood for it, and these muffins were a nice compliment to the chili. Maybe I need to continue the pumpkin theme this week and share my recipe for pumpkin chili. It’s a great way to get some extra veggies down your family.
If you missed it make sure you check out my post on making a delicious and easy crockpot pumpkin spice latte with real pumpkin.
One of my favorite things about Easy Pumpkin Muffins is the fact that the recipe is so versatile. It can easily be converted to accommodate many different food allergies. I have made these gluten free, dairy free, low sugar, and vegan and they always end up getting devoured.
I originally found this recipe about 5 years ago at Heavenly Homemakers, and over the years I have adjusted it several times to fit my families needs. If you like simple, healthy recipes you really need to check out Laura’s site.
Easy Pumpkin Muffins
Makes 24 Muffins
- 3 cups flour *
- 1 1/2 cups sugar (I always use half this)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs**
- 2 cups pumpkin (1 can)
- 1 cup butter***
- 1 cup chocolate chips (optional, use a dairy free version if desired)
- Preheat oven to 400 degrees and line muffin tins.
- Combine flour, sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
- Add the eggs, pumpkin and butter and stir.
- Add chocolate chips if using.
- Fill muffin tins about 1/2 to 3/4 full and bake for 16-22 minutes.
- This recipe should make 2 dozen muffins.
*To make this recipe gluten free sub the wheat flour with gluten free oats and make a flour out of it. I was surprised by how well it worked. Oat flour is really easy to make. Just toss some gluten free oats into a blender or food processor and grind until you have a flour. Measure the oat flour after it is ground.
**For a vegan version you will need to sub the butter and eggs. For the eggs make 4 flax eggs. I make my flax eggs but combing 1 Tablespoon of ground flax to 2 Tablespoons water for each egg and set aside to let it gel. For this recipe you will need 4 Tablespoons ground flax and 8 Tablespoons water.
***For a dairy free version sub coconut oil for the butter.