Pumpkin Muffins

Are we officially in fall? Hard to say. Here in Canada, the season never just slips in quietly—it kicks the door open. One day you’re drinking your morning coffee on the porch in a t-shirt, and the next morning you’re scraping frost off the windshield wearing two pairs of pants and muttering about why you still live here. The switch always feels personal, doesn’t it?

I’ve never been one for “real pants” anyway, but this is the time of year when the stretchy ones really earn their keep. Soon I’ll be bundled into the biggest, fluffiest sweaters I can find, looking like a sentient duvet, my curls the only clue that there’s a person under there at all.

Fall, for me, is all about that turn inward. Lighting candles, listening to the furnace kick on for the first time (yes, even the smell of burning dust is a little comforting), and rediscovering all the scarves, boots, and cozy layers I stashed away last spring. I love tossing a throw blanket over the couch, grabbing one at night, and curling up with my partner to watch our shows while the wind does its thing outside.

And then there’s the coffee. I will always be a coffee person. As a kid, it was hot chocolate after finishing my paper route—real cocoa on the stove, the kind that leaves your hands sticky and warm. Now it’s coffee, always coffee. I like mine simple: hot, dark, with cream and a bit of stevia or monk fruit. No eggnog lattés or elaborate whipped concoctions for me—just the deep, honest comfort of coffee and water brewed together.

And what is coffee without something baked to keep it company? This is muffin weather. Pumpkin muffins, obviously, spiced within an inch of their lives. Bonus points if you crown them with cream cheese frosting and casually “forget” to tell anyone until you’ve eaten two. Trust me—you’ll be everyone’s favourite person, whether at the school gate or the office break room.

One year ago: Paleo Pumpkin Chocolate Chip Muffins
Two years ago: Paleo Chocolate Caramel Brownie Cups
Three years ago: Toor Lentil Curry
Four years ago: Slow Roasted Pork Belly with Black Eyed Peas
Five years ago: Broccoli Cheddar Soup

Pumpkin Muffins

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Ingredients Method

Ingredients

  

• 1 cup (145g) pastry flour
• 1/2 cup (85g) whole wheat flour
• 2 tsp baking powder
• 3/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 7 tbsp butter
• 2/3 cup organic cane sugar
• 2 eggs
• 1 1/3 cup pumpkin purée not pumpkin pie filling
• 1/2 cup unsweetened almond milk
• 2 tsp vanilla extract

Method

 

1. Preheat oven to 350°F. Line a 12 cup muffin tin with paper cups or grease well.
2. In a large bowl, stir flours, baking powder, salt and spices together.
3. In a separate bowl, cream together the butter and sugar until creamy. Add eggs, pumpkin, almond milk and vanilla and whisk together until thoroughly blended.
4. Pour the dry ingredients into the wet and gently stir together until just blended.
5. Spoon batter evenly into cups and bake for 20-25 minutes. Remove from oven and cool on a wire rack for 10-15 minutes. Remove from tin and cool completely.
6. Can be stored at room temperature in a sealed container for up to three days or frozen for up to three months.