Pumpkin Muffin Recipe

     Since it's officially fall I decided to try making some more "autumn-like" recipes. So I started with the obvious- pumpkin. I'm not super used to working with pumpkin so I did use pre-make pumpkin puree. This recipe also took me a bit long because I didn't want to make any mistakes, and I used two different types of flour. Anyways - here's the recipe: 

Ingredients:

• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup  milk of your choice (I used almond)
• 1/3 cup oil ( a neutral oil or olive oil works)
• 1/3 cup pure maple syrup 
• 2 teaspoons vanilla extract
• 1 cup all purpose flour or whole wheat flour 
• 1 cup oat-flour 
• 1/3 cup brown sugar (packed) 
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 

Instructions:

1. Pre-heat your oven to 350 degrees Fahrenheit and prepare a muffin pan 
2. In a bowl add the pumpkin puree,  eggs, milk, oil, maple syrup and vanilla, mix these together until they're well combined
3. In a separate bowl whisk together the two flours, brown sugar, cinnamon, nutmeg, baking powder, baking soda and salt
4. Add half of the dry ingredients into the wet mixture and combine, then add the other half of the dry mix and do the same 
5. At this point if you want to add anything extra to the muffins that's up to you
6. Take the mixture and evenly divide it into 12 muffin tins and let them bake for at least 20 minutes. To check when they're ready insert a toothpick into the muffins and when they're fully baked the toothpick should come out clean. 
7. Let the muffins cool on a cooling-rack for at least 15 minutes

And that's it! The recipe wasn't too hard to follow and I added my own little touch-ups along the way. The total time for this recipe is about 45 minutes. I hope you try this recipe on your own.   :)