What do you do when you buy a MASSIVE can of purèed pumpkin for a chilli recipe but don't need to use it all? You get your baking on and make a pumpkin recipe, that's what!
Pumpkin is definitely NOT my go-to fave thing to use in cooking or baking, but when I was recipe testing my Instant Pot (+Stove Top) Turkey Pumpkin Chilli recipe over the last week, I was really surprised by how freakin DE-LICIOUS it can be!
So naturally I had to try a few other recipes, and with American Thanksgiving this weekend I knew I wanted to bake something up, quick and easy.
Yes, pumpkin pie is pretty classic, but let's be real here: as busy moms, we don't have time for that lol But muffins....yes, muffins we can squeeze in. And they're just too easy to grab on the go for snacks and kids lunches. So there ya go. Muffins it is!
I tried a few versions of this recipe, so be sure to read the notes section for adaptations. I'm also waiting on protein powder at the moment, so once I test a protein-packed version of this sweet little snack, I'll be sure to update it here so you can try a few versions yourself :)
A quick + HUGE update I thought I'd also share with you:
After some recent requests/inquiries, I've decided to start offering online AND in-person Personal Training! I'm seriously going back to my original roots as I started as a trainer 18 - yes 18!!!- years ago, and fell in love with helping women make strength training part of their healthy lifestyle.
While I love my online work, I also LOVE being with people in real-time, in the flesh. And when we train together at my home studio, I get to give you feedback and corrections in real time, and of course - push you to find strength you didn't even know you had!
This service will be for a very limited number of clients, and will include:
Initial movement and goals assessment - 45-60 minutes with me in-person so I can see exactly where you're starting from
a customized 12-week workout plan - based on your current level of fitness, postpartum history and goals
video demos of each exercise - so you know how to do things when I'm not with you
12 x 45 minute Personal Training sessions in my home studio - you'll have access to a variety of strength equipment and me coaching you every step of the way
access to my personal APP - where you'll be able to track your daily/weekly workout progress, get motivational messages & milestone badges, connect your wearable devices (e.g. Fitbit, Apple Watch), communicate with me, and stay accountable
access to my on-demand library of press-play workouts - if you need a little extra motivation when we're not training together, you can just hit play, and follow along with me working out with you!
option to add-on additional in-person training sessions
If you're local to Montreal, and you're looking to smash your fitness goals and want to work with a trainer with almost 2 decades of fitness experience, then I'd love to chat with you! Book in for a short consultation call and we can chat more about you and your goals, and see if this will be the right fit for you.
Ok that's the latest from me - suuuuuuper excited to be working with you in-person again! Now let's get our baking on!
Grab your apron, ingredients, and be prepared - you're going to fall in love with pumpkin the way I did! If you give this recipe a try, leave me a comment below and let me know how it went or tag me in your socials @itscrystalelizabeth if you share a photo. I do a little happy dance every time you make one of my recipes :D
Happy Thanksgiving, friends!
Pumpkin Pecan Muffins
Prep Time: 15 minutes
Bake Time: 21-22minutes
Total Time: 45 minutes
Makes: 12 muffins
1 and 3/4 cups all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup melted coconut oil or melted butter
3/4-1 cup light or dark brown sugar* + a bit more for topping
400ml canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup milk (dairy or nondairy)
1 cup chopped pecans (or walnuts)
Preheat oven to 425°Fahrenheit (218°Celsius). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Dry ingredients: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
Wet Ingredients: In a medium bowl, whisk the oil/butter, brown sugar, pumpkin purèe, eggs, and milk together until combined.
Pour the wet ingredients into the dry ingredients, add the chopped pecans, and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°Fahrenheit, then, keeping the muffins in the oven, reduce the oven temperature to 350°Fahrenheit, (177°Celsius)*. Bake for an additional 16–17 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 21–22 minutes. Allow the muffins to cool for 5 minutes in the muffin, then transfer to a wire rack to keep cooling.
Cover tightly and store at room temperature for up to 5 days.
SPICES: don't skimp on the cinnamon and pumpkin pie spices - they make this muffin so flavour forward!
BAKING TEMPERATURES: the initial high temperature allows the muffins to rise to amazing heights, and then you lower the temperature to keep it from burning and keep baking evenly. Try it out - it works every time@
SWEETNESS: I tried this recipe with 1 cup sugar and 3/4 cups sugar, and both times it turned out great. If you prefer less sweet, opt for less, and vice versa. It won't change the other ingredient amounts.