Every year I love to cook a few Sugar Pie pumpkins and make some fall snacks and desserts! 🍂 This year I tried cooking one in the Instant Pot instead of the oven, and it was so simple! I think I’ll always cook them this way now (at the end of the recipe I wrote out how I did it in case others want to try 🙂). I have been making muffins non-stop lately for school lunches, and ‘tis the season for everything pumpkin spice! Hope you enjoy! This recipe makes 12 muffins, but you can make a double batch and stick the other 12 in the freezer to enjoy later! 

🎃 Pumpkin Muffins 🎃 

Ingredients:

2 cups of whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon 
2 eggs
1/2 cup of maple syrup (or honey)
1/4 cup of oil (I used avocado oil)
1 cup of pumpkin purée 

Directions:

Preheat oven to 350 F. In a large bowl, whisk together the eggs, maple syrup, oil, and pumpkin purée. Add in the flour, baking soda, baking powder and cinnamon, and stir until everything is combined. Spoon the batter into a greased muffin pan. Bake at 350 F for about 18 minutes, or until golden brown. 

*How I cooked a Sugar Pie pumpkin in the Instant Pot: add a cup of water to the bottom of the instant pot. Put the trivet in the bottom of the pot, and place the pumpkin on top (I removed the stem from the pumpkin first). Put the lid on the instant pot and make sure the nozzle is on “sealing”. Pressure cook for 15 minutes. Let it naturally release after. Once the pressure has released, remove the pumpkin from the pot and place on a cutting board. Cut the pumpkin in half, and scoop out the seeds. Then, scoop out the flesh. Mash the flesh until smooth. Use the flesh in your favourite recipes!