Not sure what to do with that canned pumpkin purée? While pumpkin is typically an autumnal staple, Angela Gaines shows us how to give this common pantry item a springtime twist. Plus, you can make this quick, easy, and delicious muffin recipe in less than 30 minutes.
Yields: 6 to 8 muffins
Prep time: 10 minutes
Total time: 25 minutes
For the muffins:
¼ cup almond milk, or milk of choice
½ teaspoon white vinegar or Thrive Market Organic Apple Cider Vinegar
1 cup flour (all purpose, whole wheat, or gluten-free)
⅓ cup Thrive Market Organic Coconut Sugar
1 teaspoon baking powder
¼ teaspoon Thrive Market Baking Soda
¼ teaspoon Thrive Market Organic Ground Ginger
¼ teaspoon Thrive Market Organic Ground Nutmeg
¼ teaspoon sea salt
1 cup Thrive Market Organic Pumpkin
¼ cup Thrive Market’s Organic Virgin Coconut Oil, melted
For the praline topping:
¼ cup Thrive Market Organic Gluten-Free Rolled Oats
¼ cup Thrive Market Organic Walnuts, Thrive Market Organic Pecan Halves, or Thrive Market Organic Raw Almonds, chopped
1 tablespoon Thrive Market Organic Coconut Sugar, optional
1 tablespoon Thrive Market Organic Virgin Coconut Oil, melted
⅛ teaspoon sea salt
Preheat oven to 350°F and line muffin tin with 6 to 8 liners.
Make the muffins:
Whisk almond milk and vinegar; let sit 5 minutes. Whisk flour, coconut sugar, baking powder, baking soda, ginger, nutmeg, and salt in a large bowl. In a medium bowl, whisk pumpkin and coconut oil; add nut milk mixture and whisk until combined.
Add wet mixture to dry mixture and fold until flour is incorporated. Use an ice cream scoop to divide evenly into muffin tins. With the back of a spoon, make a small well in the center of the muffin.
Make the praline topping:
Stir all ingredients for praline topping in a small bowl. Spoon 1 tablespoon of topping onto each muffin.
Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. Store in airtight container at room temperature for up to 5 days.
Recipe by: Angela Gaines
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