#pumpkinspicemuffins

Morning Glory Muffins

These muffins stay moist for days and have that dense, cake-like crumb that makes them substantial enough for breakfast. Shredded carrots and brown sugar create a subtle sweetness that doesn't need frosting or glaze.

These Pumpkin Spice Muffins are a delightful treat for fall, bursting with warm spices and pumpkin flavor. They're perfect for breakfast or a cozy snack!

Ingredients: 1 3/4 cups all-purpose flour. 1 cup sugar. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/4 teaspoon ground allspice. 1/4 teaspoon ground cardamom. 1 can 15 ounces pumpkin puree. 1/2 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1/4 cup plant-based milk. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices. In another bowl, mix the pumpkin puree, coconut oil, applesauce, plant-based milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes