In the last few years a new season has emerged for us to celebrate. The season of pumpkin. Similar to how November 1st is the day we are inundated with Christmas carols, now, right after labour day Starbucks announces their pumpkin latte and all edible goods from beer to yogourt are pumpkin flavoured.
This quick and easy pumpkin muffin recipe is a slight twist on the usual symphony of cloves, cinnamon and nutmeg. The addition of maple adds an extra warm dimension and a light sweetness. Light and fluffy, these muffins are perfect for a light breakfast and even better torn apart for a midnight snack.
Pumpkin Maple Walnut Muffins Recipe(12 muffins)
Preheat oven to 350F. Grease a muffin cup tray and line with papers. Whisk together the flours, baking soda, ginger, cloves, cinnamon, salt and sugar. In a separate bowl gently beat the egg, then beat in the pumpkin, yogourt, milk, vanilla, syrup and oil. Fold the wet into the dry and then fold in the walnuts.
Scoop into a greased muffin tin and bake for 25-30 minutes or until a toothpick comes out clean. Cool on a rack.