Muffins are one of my favorite quick and easy breakfast options. Whether you’re on the go, running late, or too groggy in the morning to make something to eat, muffins are the perfect solution.
I like muffins that are somewhat hearty (enough to keep you full but don’t weigh you down), have a soft and fluffy interior, are good for you, and taste absolutely amazing. Is that too much to ask for? I thought so, until I decided to give it a go. I’ve made my share of pumpkin muffins, but always felt like something was lacking. It took me 3 trials to get the consistency of a perfectly spiced, perfectly soft, perfect all around muffin (in my book)!
My first trial had the taste factor, but what was missing was the softness and fluffiness it desperately needed. While the muffins were moist, I knew they could be better. The batter was thinner than normal (muffin batters are usually thick but not gummy). I thought with enough liquid to help thin out the batter, the muffins would have a lighter texture. But, I was wrong. I looked back at my ingredients list to see what I could add or take out.
When my second trial came about, I completed changed everything. I changed the amount of flour used by increasing it by 1/4 cup, chose which sweetener to use (stuck to just white & brown sugar), added 1/2 cup of more pumpkin, and reduced the oil from 1/2 cup 1/3 cup since I opted to increase the amount of pumpkin. I also thought by using coconut oil instead of vegetable oil would be better, but not in this case. By then, I was surely convinced this would be a much better improvement. To my dismay, these were worse than the first trial. The taste was too sweet, almost bland because I didn’t add enough pumpkin spices in, and these were a lot more dense and gummy in texture. The complete opposite of what I hoped they would be. These second trial muffins didn’t puff up as much either.
For my third and luckily my final trial, I took a different approach. Not to mention, I was almost completely out of flour so, I knew that this was it (until I had to try again…if I needed to). I just had enough flour to make half a dozen muffins. I thought, if these are bad, I could easily toss 5 muffins instead of an entire muffin pan. So, before trying my third trial, I decided to do a little research and came across several vegan pumpkin muffin/bread recipes.
I looked closely at each ingredient list and compared them to mine. While I had similar ingredients, my measurements of ingredients were different which was totally okay. I prefer more pumpkin spices compared to not enough. This time, I switched back to using vegetable oil and instead of using non-dairy milk like soy or almond, I remembered that canned coconut milk could be used (I had the perfect amount left sitting in my fridge). Now, I have no idea why canned coconut milk works out so well in vegan baking, but it does. In addition to coconut milk, I also decided to add a 1/4 teaspoon of baking powder to help the muffins rise more. As I measured, poured, and mixed the ingredients together, I crossed my fingers and just hoped for the best. I carefully poured ~1/3 cup of batter (I like muffin tops) into the muffin tin and set the timer to 25 minutes (+1 additional minute) and patiently waited. Once the aroma of pumpkin, sugar, and fall spice filled the kitchen, I knew these had to be good. They puffed right up (just how I like them!) and I pulled the muffins out and anxiously waited for them to cool. But of course, knowing me, I reached right in and took a bite out of the warm muffin. Right then, I knew that these were exactly what I wanted them to be and couldn’t be any more proud!
The bottom line is, baking is science. Measurements have to be precise, otherwise it won’t turn out like what you hope. While it took me three trials to get the muffins to the consistency that I wanted, I couldn’t be happier. You can’t be afraid to try something and expect it to go so well the first time (if it does, then good for you!). It just takes some time and patience. And even if you mess something up when it comes to baking (or cooking), it’s okay! It happens to me. I know I’m not perfect, but I’m constantly trying to better myself at it. Don’t give up! All it takes is a little practice and patience. I hope you all enjoy these muffins as much as I do!
Yield: 6 muffins (double recipe for 1 dozen)
Ingredients
1 1/4 cup all-purpose flour
2/3 cup light brown sugar, packed
2 Tbs white sugar
2/3 cup + 2 teaspoon canned pumpkin (not pumpkin pie mix)
1/3 cup vegetable oil (canola oil works too)
4 Tbs canned coconut milk (full fat, mixed well)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F. Prep muffin tin with non-stick cooking spray.
In a medium sized bowl, sift flour, sugars, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Whisk together until mixed well.
In another medium sized bowl, combine oil, pumpkin, and coconut milk. Mix well. Slowly pour the wet ingredients into the dry ingredients. Mix well, but do not over mix. Once everything is combined, take a 1/3 cup and scoop batter in prepared muffin tin.
Bake for 25-26 minutes or until the muffins spring back when touched on top (toothpick method works well, too). Remove from oven and allow muffins to cool for 2 minutes; transfer to cooling rack and allow to cool completely. Store in a sealed container up to 3 days.
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