Pumpkin Muffins with Vanilla Bean & Simcoe Sparkling Water

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

3 tbsp ground flaxseed

1 and 1/2 teaspoons ground cinnamon

Dash of nutmeg (measure with the heart)

1 and 1/2 teaspoons pumpkin pie spice

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 cup (120ml) vegetable oil (or melted coconut oil)

1/2 cup (100g) granulated sugar

1/3 cup (67g) packed light or dark brown sugar

1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)

2 large eggs

The original recipe called for 1/4 cup of milk and 1/2 cup of oil plus 1/4 tsp of baking soda. I reduced the oil and substituted 1 cup of Vanilla Bean Water, for all of the above. I also added in pecans dark chocolate chips and ground flaxseed.

Instructions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. (I sprayed and they still stuck)
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree and eggs until combined.
Pour the wet ingredients into the dry ingredients, and then fold in the Vanilla Bean water (preferably freshly opened and cold) gently just until combined and no flour pockets remain. (add nuts and chips too)
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
Cover tightly and store at room temperature for up to 1 week.

Contact

Instructions

Search

Main menu

Contact

Pumpkin Muffins with Vanilla Bean & Simcoe Sparkling Water

Instructions

Popup

Search

Main menu