Name: Whole Wheat Pumpkin Muffins
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12
Ingredients: 1 ¾ cups whole wheat flour (or gluten-free flour such as oat flour); 1 tsp baking soda; ½ tsp Pink Himalayan salt; 1 ½ tsp cinnamon; ½ tsp ginger; ¼ tsp nutmeg; ⅛ tsp cloves; 1 cup pumpkin; 2 eggs (room temperature); ½ cup pure maple syrup; ⅓ cup coconut oil, melted; ¼ cup milk (almond milk, coconut milk, or regular milk) (room temperature); 1 ½ tsp pure vanilla extract; 2 tbsp coconut sugar (for topping)

AuthorHeather BlakeCategoryBreakfast, Dairy free, Dessert, VegetarianDifficultyBeginner

So tasty and so healthy, these muffins are perfect for breakfast, snacks, or dessert!

Yields12 Servings

Prep Time25 minsCook Time22 minsTotal Time47 mins

Dry ingredients:

1 ¾ cups whole wheat flour (or gluten-free flour such as oat flour)

1 tsp baking soda

½ tsp Pink Himalayan salt

1 ½ tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

⅛ tsp cloves

Wet ingredients:

1 cup pumpkin

2 eggs (room temperature)

½ cup pure maple syrup

⅓ cup coconut oil, melted

¼ cup milk (almond milk, coconut milk, or regular milk) (room temperature)

1 ½ tsp pure vanilla extract

2 tbsp coconut sugar (for topping)

Preheat oven to 350 degrees F. Prepare muffin tin with paper liners or non-stick spray.

Combine dry ingredients in medium bowl and whisk together well. Combine wet ingredients in large bowl and whisk together.

Slowly add dry ingredients to wet ingredients and mix gently until just combined. Do NOT overmix or the muffins will get dense.

Fill each muffin liner 3/4 of the way. Top with a sprinkle of coconut sugar and bake for 20-24 minutes, just until a toothpick comes out clean. Cool for 10 minutes and try one! 😉

Recipe adapted from "Two Peas and Their Pod"

Ingredients