Being laid up at home definitely calls for a cozy batch of muffins…
Do you ever have one of those days when nothing’s going well and all you want is a homemade muffin? And then those are nearly a disaster in and of themselves? That was definitely me a couple days ago. I spent the first few hours of my day in urgent care after a horse mishap the day before. After a few hours, I found out I have a fracture right under my eye along with a mild concussion. By the time I got home, I still had time before running to the ophthalmologist to check for eye damage. Even though I was tired, I felt like baking a quick batch of Pumpkin and Pepita Muffins.
…That is until they’re nearly ruined!
I gathered my ingredients and whipped up the batter for the recipe below. In about 20 minutes, I expected to have 12 beautiful, fluffy, flavorful muffins. But when it came time to test them with a toothpick, I tried to grab the pan with one oven-mitt. Sounds easy enough, right? It’s not a heavy pan after all. But then again, there’s not a lot of space to hold onto and I quickly realized I needed two hands. As I tried to place the muffins back in the oven, one of them on the corner bit the dust! Like how does that even happen?! How does just ONE muffin fall out of a deep tin like that?!
Well, regardless of how it happened, I had a big mess to worry about instead. I grabbed most of the muffin from the rack, but a few pieces fell to the bottom of the 400 degree oven. Not only that, but when I tested the muffins, they weren’t done and had to go back in! At this point, the frustration was getting to me. I was tired with a headache and a broken face and now had to turn off the oven, clean it out, and get 11 half baked muffins back in. I was afraid they would cave in or something due to all the temperature changes, but to my surprise they actually turned out!
Moral of the story:
So I guess the takeaway from my experience is to always use two hands when putting things in or taking things out of ovens. Sounds like common sense, but apparently not. Another thing I found out is that this recipe is pretty resistant to rapid temperature changes, which is great for checking for doneness along the way.
Despite the hassle, these Pumpkin and Pepita Muffins were totally worth it. Go ahead and give this recipe a try–I’d love to hear what you think in the comments below!
How can I make this recipe vegan?
Simply substitute the milk for a non-dairy alternative.
Can I make these without refined sugar?
Absolutely! Instead of regular table sugar, you can substitute organic sugar. Also, try using pure dark maple syrup in place of molasses.
Similar Recipes to Try:
- Pumpkin Chocolate Chip Muffins
- Chocolate Chip Zucchini Muffins
- Vegan Cranberry Orange Muffins
- Pumpkin Cheesecake
- Pumpkin Scones with Maple Nutmeg Glaze
- Vegan Chocolate Banana Bread
Pumpkin and Pepita Muffins
- 1 ¾ cup whole wheat pastry flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 cup organic pumpkin purée
- ½ cup milk
- ½ cup melted coconut oil
- 2 Tbsp black strap molasses or dark maple syrup
- 1 cup semisweet chocolate chips
- Pepitas for topping
- Preheat the oven to 425° and line a 12-cup muffin tin with liners.
- Whisk all the dry ingredients except for the chocolate chips and pepitas in a large bowl.
- In a medium bowl, whisk all of the wet ingredients together. Then combine the wet and dry in the large bowl. Be careful not to over mix.
- Fold in the chocolate chips and evenly distribute the batter between the muffin cups. If you want bigger muffins, fill 10 cups nearly full. Otherwise, you can make 12 regular muffins by filling cups ⅔ full.
- Bake for 6-7 minutes at 425°.When the muffins start rising, turn the oven down to 400° and bake for another 8-10 minutes.Test them with a toothpick to see when they are done.Let them cool for about 15 minutes before placing them on a cooling rack. Enjoy!