I am a sucker for muffins. I love how easy they are; You can make them work for any meal: a quick breakfast, easy snack, great for lunches… basically anything you can think of! My kids also love muffins. Grady loves eating them right out of the freezer, and Nora will eat several in one sitting. When recipe testing these muffins, I knew I had it right when Nora ate four in a row. Full of pumpkin and spice flavour with a light and fluffy texture, you will have a difficult time eating just one.
Tips and Tricks:
- Do not overmix muffins. When adding the flour, fold in the flour until just combined. Overmixing will cause your muffins to be tough.
- Add chocolate chips to these muffins, either in the batter or sprinkle on top. The chocolate chips change up the flavour and add an increased sweetness.
- Serve these muffins with butter, a cream cheese spread, or eat plain.
- To make these muffins vegan, substitute the milk with equal amounts coconut milk.
- Able to use eggs? Substitute the 1/2 cup tofu with 2 eggs!
- To prevent excessive sticking of the muffins to the liners, allow the muffins to cool completely before removing from the liner…if you can wait that long.
- These muffins store well in an air-tight container in the fridge for up to a week and the freezer for 1-2 months.
Perfectly fluffy and full of pumpkin spice flavour. These pumpkin muffins are sure to be a favourite!
- 1/2 cup soft tofu
- 1/4 cup white sugar
- 1 1/4 cups brown sugar, lightly packed
- 2 1/2 cups pumpkin puree (not pie filling!) E.D. Smith is best!
- 3 cups all-purpose flour
- 3/4 cup canola oil
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp vanilla
- 1 tsp cinnamon
- 3/4 cup milk
- 1 cup chocolate chips (optional)
Pre-heat oven to 400 F. Line muffin tins with muffin liners.
In the bowl of a stand mixer, add tofu and sugars. Blend.
Add pumpkin, cinnamon, nutmeg, cloves, vanilla, salt, oil, and milk. Mix on low until combined, periodically scraping the sides of the bowl with a spatula.
In a separate bowl, add flour, baking soda, and baking powder. Mix until combined.
Slowly sift flour mixture into the pumpkin mixture. Using a wooden spoon, fold in flour mixture. Mix only until flour is just combined. Overmixing will cause toughness.
(If adding chocolate chips, add them with the flour.)
Divide muffin batter between 18-24 muffin liners. Bake for 16-20 minutes or until a toothpick comes clean.