½cupadd-ins such as pecans, chocolate chips, cranberriesoptional
Instructions
Preheat oven to 400°F. Line or grease a 12-cup muffin pan and set aside.
In a large bowl, combine pumpkin, applesauce, maple syrup, molasses, walnut butter, vinegar, milk, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Add the flour mixture to the wet ingredients and use a spatula to gently fold the flour into the wet ingredients. Be sure to scrape the bottom and sides of the bowl for flour. When most of the flour has been mixed in, add your add-ins (if using), and fold a couple more times until just combined and no dry flour is left.
Divide batter among muffin cups and bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake another 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for a couple minutes, then remove to wire rack to finish cooling. Store leftovers in an airtight container at room temperature for 2-3 days, or freeze for longer storage.
Notes
MOLASSES: If you don't have molasses, you can replace with more maple syrup.WALNUT BUTTER: You can easily make your own walnut butter by toasting walnuts at 350°F for 8-10 minutes, then blending in a food processor until smooth. If you don't have walnuts, you can use almond butter, cashew butter, or another nut/seed butter of your preference. Note the flavor may change slightly depending on what kind of nut/seed butter you use.FLOUR: Whole wheat flour and white whole wheat flour both work. White whole wheat flour is made from white wheat and produces a slightly softer, lighter muffin. All purpose flour can also be used, but start with 2 tbsp of milk and adjust as needed (whole wheat flour is denser and requires more liquid).