The ingredients in these muffins are the best because they are simple and most likely ones that you already have on hand in your pantry. This post may contain affiliate links. I’ve been counting down the days (weeks) until I could share this recipe with you because they are THAT good. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. I mean you will know they are going to be perfect right away because the pumpkin batter is fluffy and thick. Toddlers, kids, and adults all love these for a simple fall snack! Stir pumpkin mixture into flour mixture until smooth. Well, I've created FIVE downloadable and printable grocery lists from five different and popular grocery stores. What better way to celebrate autumn than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. All of my absolute must haves from Whole Foods, Target, a regular grocer, Trader Joe's, and Costco! Bake for 16-22 minutes until a toothpick inserted into the center of the … Always measure the amount of oats that you need after you’ve ground your oats up because the measurement can change. We like to let our muffins sit at room temperature in a sealed Tupperware container for up to four days. In a large bowl, mix the sugar, oil, eggs, and vanilla together. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Delicious for breakfast, these muffins are also good with lunch or your afternoon tea break. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat . I can’t wait to see what you whip up! Easy pumpkin muffins take only 15 minutes to pull together, so they’re even a do-able breakfast option on those first mornings when you feel a distinctive chill in the air. Web Design by. Please read my, freebie! I baked up these pumpkin muffins this morning using 15 oz of the freshly baked pumpkin. You’ll want to start by making homemade oat flour which is way easier than it sounds. Preheat oven to 325 degrees F. Oil the tins in a muffin tin generously, including the top of the pan. Preheat oven to 350F and line a muffin tin with liners and nonstick spray. Leave a comment below and tag @erinliveswhole on social media! Add the flour mixture to the sugar mixture and mix until just combined. You can tell that when you are pouring them into your muffin tin that these are going to be the softest pumpkin muffins you have ever had. Can also be served as a loaf cake. Notice: JavaScript is required for this content. In a separate bowl, beat together the 500g pumpkin puree, vegetable oil and eggs. Storing muffins is simple. Either way it totally doesn’t matter which you choose because these muffins are never going to let you down. I even save some to put on top! These are incredibly delicious pumpkin muffins filled with a sweet cream cheese filling, then topped with a crumbly pecan and cinnamon topping. Divide batter among muffin cups. This is a yummy muffin recipe that has become an annual tradition, especially for autumn and Halloween parties. Using a regular sized ice cream scoop, scoop batter into prepared muffin tin, distributing any remaining batter among the cups. Fresh pumpkin makes for great muffins. May be stored at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Add the pumpkin and pecans and fold until evenly distributed and a homogeneous mixture is formed. Kicking off Pumpkin Week the best way I know how, with the world’s fluffiest and moistest pumpkin muffins you will ever have! download my top 8 dessert recipe ebook.