PURELY PUMPKIN MUFFINS

What I crave most in a pumpkin muffin is pumpkin. The only problem is that baked goods tend to become pasty when too much pumpkin is added. So to intensify its naturally sweet taste while avoiding a gummy texture, I cut out the eggs. Flax seeds bind the batter instead and push the pumpkin flavor to the forefront. Unlike many muffins, these are still fine after a few days. Toast them before serving, and they’re like new.

makes 2 dozen

vegan (dairy-free, no eggs), no nuts

1. Position a rack in the center of the oven and preheat to 400°F. Coat two standard muffin tins with nonstick cooking spray.

2. Whisk both flours, the ground flax, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl. Whisk the sugar, pumpkin, oil, and cider in a medium bowl until well blended. Make a well in the dry ingredients and add the wet ingredients. Fold gently just until all the dry ingredients are evenly moistened. Divide the batter among the prepared muffin cups. Sprinkle the pepitas on top, if you’d like, and gently press them into the batter.

3. Bake until the muffins are golden brown and a toothpick inserted in the center of a center muffin comes out clean, 15 to 20 minutes.

4. Cool in the pan on a wire rack for 5 minutes. Carefully slide a small offset spatula or knife between each muffin and the pan to pop the muffins out. Cool on the rack until warm or at room temperature.

MAKE AHEAD

The muffins will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.