Oct 26 2016
These are MY favorites! As a snack or for breakfast, they are just so tasty, sweet and moist. I spread some almond butter on top of it and it is just delicious.
They freeze well, so I prepare extra when I have time, freeze them and take them out whenever I need it.
When you bake a cake or muffins try to have your ingredients at room temperature, it will give it a much lighter texture.
Preheat the oven at 325 degrees F. Grease a 12 muffin tin.
In a large bowl, beat the melted butter with the eggs and the maple syrup. Mix in the pumpkin puree and the milk until smooth.
In a separate bowl, mix all the dry ingredients together and slowly add in the egg mixture.
Divide the batter evenly in the muffin tin ( I use an ice cream scooper, it makes it much easier and less messy).
Sprinkle some pepitas on top and a pinch of cinnamon.
Bake for 23-25 minutes, or until a toothpick comes out clean.
Let them cool down on a cooling rack and enjoy!
These freeze nicely, so feel free to make extra.