1cupsugar(200g) brown sugar, cane sugar, coconut sugar - any kind of granulated sugar
1/3cupoil(66g) any oil
1/2cupmilk + 2 tablespoons(150mL) any vegan milk works
oats, pumpkin seeds or other toppings for toppingoptional but recommended
Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
In a medium-sized bowl, sift the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
These muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:
I always recommend using a scale for baking. It's worth it. It guarantees accurate results and allows you to enjoy the process way more. It'll come in handy here for sure!
I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don't burn, and also helps to promote even cooking throughout the oven while they're baking!
Always grease your muffin pan, or use cupcake/muffin liners. There's nothing worse than getting ready to dive into a delicious muffin...only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
These muffins freeze SO well! Follow my tips on how to flash freeze, and then just thaw them overnight or in your microwave for about a minute.
Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven't tried but I've heard peanut butter is an excellent addition too!
Not really a tip...but a cup of warm chai or coffee with this?! Priceless.