HOME TOUR

Care to bake something delicious with me this morning? Pumpkin muffins with lemon glaze. Sounds like a weird combo but life is weird, make the muffins and let them rock your muffin-loving world. Can we dare call these healthy? Made with an Einkorn + Whole Wheat Flour combo and sweetened with a date sugar + a little maple syrup combo, I’m going to. Healthy and delicious.

TIPS ON MAKING THEM

Muffins are an excuse for me to off load some of my sourdough starter from the refrigerator so I make a batch at least once a week. Everything from banana to pumpkin. I add anywhere from 1/2 C to 1 C and the reason is to simply use it. I do think it adds nice moisture to the muffin but it won’t act as a leavener so you do need to add the baking powder and baking soda to get the rise. Replace with Greek Yogurt for moisture if not using as the batter may be a bit dry. You’re looking for a thick, almost pudding-like batter when all is said and done. Sometimes that means adding a little milk, for me oat milk.

INGREDIENTS

1 1/2 C All Purpose Flour (I use 1 C Einkorn Flour + 1/2 C Whole Wheat Flour)

1 tsp Baking Powder

1 tsp Salt

1/2 tsp Baking Soda

1 tsp Cinnamon

1 tsp Pumpkin Pie Spice

1 C Date Sugar (you could use 1 C brown sugar or 1 C coconut sugar)

1/4 C Maple Syrup

1/3 C Neutral Oil (I use Walnut Oil in baking because we have no nut allergies in our home)

2 Eggs

1 C Organic Canned Pumpkin (not the canned pumpkin pie mix, just 100% organic pumpkin puree)

1/2 – 1 C Sourdough Starter (use 1/2 C Greek yogurt in it’s place if you don’t do sourdough)

1/4 C – 1/2 C Plant-Based milk (I use oat milk and the amount varies depending on how dry the batter)

INSTRUCTIONS

Preheat oven to 400 degrees and line muffin tin with muffin liners, I like these parchment paper ones because they’re pretty. I spray them lightly with olive oil spray so less of the muffin sticks.

In a small bowl combine your dry ingredients: flours, salt, baking powder, baking soda, spices and mix to combine.

In a larger mixing bowl, blend pumpkin, sugar, maple syrup, oil, eggs, sourdough starter (if using) together until well combined. Slowly add dry ingredients. Now would be a good time to blend in yogurt, if using, and if the batter is too thick, add your plant-based milk until you get the consistency of thick, fluffy pudding.

Fill lined muffin tins to the brim and bake at 400 degrees for 15-18 minutes, just until a knife inserted comes out clean.

FOR THE GLAZE

1 C Powdered Sugar

1/2 to 1 whole lemon zested

Lemon juice as needed until you reach a thick but spoonable consistency. Spoon over the warm muffins and let cool ever so slightly before devouring. The lemon zest is meant to be zingy and pairs well with the pumpkin, whether you initially believed me or not.

Easy, delicious, moist, and zingy with that lemon glaze, these pumpkin muffins with lemon glaze are a treat we all need right now.