Backwards Cape: Bonus: The Last Pumpkin Muffin Recipe You Will Ever Need

I love pumpkin, not just the pumpkin spice, but the actual pumpkin. I enjoy the spices too but so much of the craze for pumpkin spice has no actual pumpkin involved. Pumpkin beer? Mostly just about the spices. Pumpkin Spice Latte? No pumpkin in sight!

So when the pumpkins roll into town I get a bunch of sugar pie pumpkins (best type for baking), roast them, puree their lovely insides, and bake! If you would like to roast your own, cut them in half and clean them out, put them cut side down on a baking tray lined with parchment, roast in a 375 degree oven for about 40-50 minutes. It really depends on their size. The outside will get very dark and when you poke it, it will indent and be very soft. Alternatively, canned pumpkin works too.

The toddler loves these muffins, we made them mini for optimal popping goodness.

Ingredients

1 3/4 cups all purpose flour

1 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp ginger

2 eggs

1 3/4 cups pureed pumpkin (or a 15 ounce can)

1/2 cup coconut oil - melt and cool to ensure mixability

1 tsp vanilla extract

Optional: 1/2 cup mini chocolate chips

Preheat the oven to 375 degrees and prep a muffin tin. If making 12 muffins, you can use paper liners, or coat with baking spray. If making minis, coat with baking spray.

Whisk the flour, sugars, baking soda, salt, and spices together and set aside.

Whisk the eggs, pumpkin puree, coconut oil, and vanilla. Add the wet and dry until just mixed. If using, add mini chips now.

Fill your muffin tins, until they are nearly full. This recipe domes very nicely so while it will feel that they were overfilled, it really will be okay. I use a 1 tablespoon cookie scoop to make the minis and it is just the right amount.

Bake the regular size for 20-22 minutes, until a toothpick comes out clean. Bake the mini size for 10-12 minutes, until a toothpick comes out clean.

Enjoy!