1/4cuppumpkin puree(60 g) sub applesauce or mashed banana
1tspoil(5 g)
2tspany milk/yogurt or water(10 g) I use unsweetened almond milk
1tbspsugar(12 g) sub maple syrup or other sweetener
1/4cupflour(30 g) gf all purpose if desired
1/8tspbaking sodaor use total 1/2 tsp baking powder
1/8tspbaking powder
1/4tsppumpkin pie spice or ground cinnamon
pinch ofsalt
1heaping tspchopped pecans(5 g) sub other nuts
Instructions
Preheat oven to 350F and grease/line one jumbo muffin cavity (or two regular).
In a small bowl blend pumpkin, oil, sugar.
In a mug whisk together flour, baking soda, baking powder, spices, salt.
Add dry into wet and combine via folding (don't overmix). If the batter seems too dry add 1 tsp water/milk at a time and mix.
Transfer to muffin pan and sprinkle with chopped pecans (I also like to add some coarse sugar).
Bake 25 minutes or until the center is done, cool on a wire rack and enjoy!
Notes
This muffin is as soft and yummy as they come but if you want an even richer tasting muffin, increase oil another tsp or so and reduce milk/yogurt by the same amount.
You can make 2 snack sized muffins out of this recipe, just reduce baking time to 20 min or so.