This week I received a birthday gift from my good friend Kim. Kim is a fellow food blogger (Strawberry Ginger) and actually inspired me to stop talking about starting a food blog and to actually start writing!
For my birthday, she bought me the coolest gift ever, an actual stock certificate for Martha Stewart Living Omnimedia! Once I received it in the mail, I immediately went out looking for the perfect frame. It is now hanging in the kitchen! Awesome!!
I made Pumpkin Muffins in celebration of Kim purchasing this gift for me. There are two reasons:
Kim loves cooking with pumpkin. Last winter she whipped up a batch of pumpkin muffins, and shared a tin of them with us. They were absolutely delicious!
Every year I make a pumpkin soup from a well loved issue of Martha Stewart Living. I make this soup once a year, and it has turned into an annual party. Last year we had sixteen people in attendance!
Kim + Martha = Pumpkin Muffins!
The great thing about pumpkin is that even though you mentally think of it as a fall treat, it is always readily available in the grocery store in the baking aisle, along with other canned fruit and pie fillings. Be sure to grab a can of pumpkin puree, and not the seasoned and sweetened pie filling.
I decided to sweeten the muffins with a combination of sugar and maple syrup. Luckily I live in Ottawa, so fresh and delicious maple syrup is always available! I also used maple extract instead of vanilla to ramp up that maple flavour.
When I was gathering up my ingredients, I noticed that I didn’t have any milk, but I did have a case of almond milk in the cupboard (we had just come back from Costco). I have never baked with almond milk before, but I figured I would give it a try. I don’t think you can even tell that there is no milk in these. To top it off (no pun intended J ) I topped the muffins with slivers of almonds.
*Note – you have to make sure to let people know that they are made with almond milk in case you are sharing them with people who have a nut allergy or sensitivity.
So Kim, these muffins are for you! Thanks so much for the fantastic birthday gift! You rock!!
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1/3 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp of cinnamon
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup almond milk
- 1 egg
- 1/3 cup vegetable oil
- 1 tsp maple extract
- slivered almonds
- Preheat oven to 350°F.
- In large bowl, mix the flour, brown sugar, baking powder, baking soda, and dry spices together.
- In medium bowl, mix the maple syrup, pumpkin, almond milk, egg, vegetable oil and maple extract together.
- Add the wet ingredients to the dry ingredients, and mix well with a fork.
- Spoon the muffin mixture into greased muffin tins until they are about 3/4 full. Top with slivered almonds before placing in oven.
- Bake for 25-28 minutes. Remove from oven and cool on rack.
- Enjoy! But don’t be surprised if they don’t last long!