Y’all, I’ve caught the pumpkin bug. There I was, tapping away at my keyboard, just minding my own business and trying to get some work done. But there they were, lined up neatly against the wall, staring at me with their thick orange skin. Begging to be roasted and peeled, blended into a puree, and devoured like the vegetables they are. Okay, that last sentence probably isn’t true, but it’s a better fate than being gutted and left outdoors to rot, right? So I yielded to fate and made them into pumpkin muffins.
These muffins are just straight up pumpkiny goodness. As you can probably tell by their hue, these are pretty light and Libby’s-pumpkin-pie-like in flavor. And they’re sweetened with agave, so all you white-sugar-haters can join in the fun, too.
I bet they’d be terrific with half whole wheat flour, and you could probably even substitute more pumpkin for the oil if you’re going to eat the whole batch warm.
- 1¾ c pumpkin purée
- ⅓ c oil
- ½ c agave nectar
- ¼ c water
- 1¾ c flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp cloves
- ½ c chopped walnuts or pecans, optional
- Preheat oven to 350°F.
- Lightly grease a standard muffin tin.
- In a large bowl, mix together pumpkin, oil, agave, and water.
- In a small bowl, sift together flour, soda, baking powder, salt, and spices.
- Add dry mixture to wet mixture and mix until just combined.
- Fold in nuts, if using.
- Pour into prepared muffin tin and bake 14-18 minutes, or until a knife inserted into one of the center muffins comes out clean.