I had a warm muffin with my morning coffee and it. was. amazing. I love the texture that oatmeal gives muffins; it really adds to the overall comfort food feeling. The warm pumpkin spice in conjunction with my strong, smooth coffee was such a present moment, wonderful moment experience.
The only recipe simplifications are the flour and the sugar. I split the all purpose flour amount 50/50 with whole wheat pastry flour and the same with granulated sugar and coconut sugar.
Happy baking, friends!
Yield: 18 muffins
Autumn Delight Muffins 1 1/2 cup unbleached all purpose flour 1/2 cup almond flour 1/2 cup rolled oats 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground all spice 1/4 to 1/2 cup chopped pecans Equivalent of 2 eggs- 1 tablespoon Ener-G egg replacer + 1/4 cup water 1 cup granulated sugar 1/2 cup plain or vanilla plant milk 1/2 cup sunflower or canola oil 1 can pumpkin purée 1 cup dried cranberries
Gather together all of your ingredients. Preheat your oven to 350°F.
In a medium sized bowl, but not the bowl of your stand mixer, whisk together the flours, baking soda, salt, spices, and pecans. Set aside.
In a large mixing bowl or the bowl of your stand mixer, combine the egg replacer and sugar. Add the plant milk, oil, and pumpkin purée; mix with a wooden spoon or the flat beater attachment on your mixer.
Add the flour mixture to the pumpkin mixture and mix until just combined. Add the cranberries and mix until combined.
Spray a muffin pan with cooking spray or line with paper cup liners. Fill the prepared muffin cups with batter. Optional: Sprinkle the tops of the muffins with cinnamon sugar. This gives them more of a cupcake appeal.
Bake for 20 minutes or until a toothpick or cake tester inserted into the center comes out clean. Cool in the pan for 1 minute, then remove to a wire rack to finish cooling.