Beside making soups, one of the things I like doing the most during Autumn is baking. The warmth of the oven and the nice smells followed by the enjoyment of eating such tasty food (while drinking a delicious coffee). Ah, happiness.
These pumpkin and sage muffins are all that and more. Soft, flavourful and well in season, they’re also perfect for a breakfast on the go for those crazy mornings we all know about.
Pumpkin & Sage Muffins
- 1 3/4 cups all purpose flour
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin spice or 1/3 tbs cinnamon + 1/3 tbs nutmeg + 1/3 tbs ground ginger
- 1/2 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup oat milk
- 1/2 cup vegetable oil of your choice
- 1 tbsp fresh sage shredded
- 1 handful pecans crushed
Preheat oven at 375 degrees F.
Combine all dry ingredients (including the crushed pecans but keeping some for topping) together in a large bowl.
In a separate bowl, combine all wet ingredients (including the sage).
Pour wet ingredients into dry ones and mix well with a spoon.
Pour into muffin cups and top with the pecans you kept aside.
Bake for approximately 18 minutes, until baked through.