¼cup(55grams)olive oilsub another neutral oil or apple sauce
Spices
2teaspoonscinnamonyou can sub all the spices with 2 teaspoons of pumpkin spice mix
½teaspoonclovesground
¼teaspoonnutmeg
¼teaspoonallspice
1teaspoongingerpowder or fresh grated
Dry Ingredients
2cups(300grams)all-purpose flouror half all-purpose and half whole-wheat
2teaspoons(8grams)baking powder
1teaspoonbaking soda
1pinchsalt
Preheat oven to 350°F or 180°C. Line muffin pan with muffin liners.To a large mixing bowl, add 1 can (15 ounces) 100% pure pumpkin puree, 1 cup sugar, ⅓ cup almond milk, ¼ cup olive oil, 2 teaspoons cinnamon, ½ teaspoon cloves, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and 1 teaspoon ginger.Whisk until well combined.
Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt. Mix with a spatula until lumps are gone but without overmixing.At this stage, you can stir in the add-ins if you like.
With a spoon, pour the batter into your muffin liners.Optionally, you can top them with ½ teaspoon of sugar mixed with cinnamon for an extra yummy and crunchy top.Tip: we usually do six muffins without add-ins, then I stir ⅓ cup of dark chocolate chips in the remaining batter and make six muffins with dark chocolate chips.
Bake at350°F or 180°C for 23 minutes, or until a toothpick inserted in the center comes out dry.
Let them cool down for 10 minutes, then transfer them to a wire rack and let cool down completely.