I have been trying to find the perfect pumpkin muffin recipe for at least 3 years. I finally found it. And I am here to share it with YOU! This recipe is an adaptation of an already yummy recipe found here at Passionate Homemaking.
Pumpkin Muffin Recipe (makes 20-24 muffins)
2 cups pumpkin puree (or canned pumpkin NOT pumpkin pie filling)
2 cups sucanat
1/2 cup salted butter, melted (1 stick)
1/4 cup vegetable oil (or coconut oil)
1/4 cup unsweetened apple sauce
3 cups whole wheat flour (I used 2 1/2 cups hard red wheat flour and 1/2 cup soft white wheat…it made the PERFECT consistency. You could also sub in spelt flour for the soft white wheat flour)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ground cloves
In a large mixing bowl combine pumpkin puree, oil, butter, applesauce, eggs, and sucanat. Mix well. In a separate mixing bowl, combine all the dry ingredients. Gently fold the dry ingredients into the pumpkin mixture using a rubber spatula and no more than 5-10 very light folds. (I think this is KEY to getting light fluffy, crumbly muffins. Keeping the mixing to a minimum keeps the gluten from developing, which is important in a muffin recipe) Grease a muffin pan and fill muffin cups nearly full of batter. Bake at 350 for 20-25 min. or until a toothpick inserted into a muffin in the center of the pan comes out clean.
Enjoy! I am telling you these things are DANGEROUSLY good, especially hot out of the oven with a little butter or coconut oil…mmmm.