pumpkin spiced muffins

Next week is finals week! Ahhh! I have all of my tests on Monday, which is a good and a bad thing. A good thing because I get them all done in one day, the first day of finals week, but a bad thing because I have three big tests all back to back! So, I have been studying my brain out. Fortunately I found time to take a baking break :)

These vegan pumpkin spice muffins are really more like cupcakes: sweet, soft, moist, and spongy. A treat well deserved when hours upon grueling hours are being spent over the books. I ate two immediately. And I don't feel bad about it. I also ran six and a half miles this morning, so I was in need of a sweet treat to fuel my body and my brain.

This recipe is only slightly adapted from Apple of My Eye. I just substituted some of the sugar for maple syrup and cut down on the oil. They turned out amazing, the perfect pairing with a nog coffee (coffee with soy nog- one of the best things about this time of year- nog season).

pumpkin spiced muffins

• 1 3/4 cups whole wheat flour
• 1 Tbsp baking powder
• 2 tsp pumpkin pie spice
• 1 Tbsp cinnamon 
• 1 cup pumpkin puree
• 1/2 cup raw sugar
• 1/2 cup maple syrup
• 1/2 cup plain almond milk
• 2 Tbsp coconut oil

Preheat the oven to 375 degrees F. Combine flour and baking powder in a large mixing bowl. In another bowl whisk together all wet ingredients, spices, and sugar. Add wet ingredients to dry ingredients and mix until fully combined. Line a muffin tin with paper liners or lightly with coconut oil. Fill wells to 3/4 full. Sprinkle with desired toppings -- pumpkin seeds, coconut, pecans, walnuts, etc.

Bake for 15-18 minutes, poke with a toothpick or knife to check. If it comes out clean they are done! Allow to cool for 5-10 minutes and enjoy!