Pumpkin Spice Muffins
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 12-16 muffins
Ingredients
- 2 cups whole wheat flour (see Notes for gluten-free options)
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 eggs
- ½ cup coconut sugar
- ½ cup coconut oil, melted
- 1 cup pumpkin puree
- ⅓ cup lukewarm water
Instructions
- Preheat the oven to 375 degrees F; either spray your muffin tins with non-stick cooking spray or line with muffin liners.
- In a large bowl, toss together the flour, baking powder and soda, salt and spices. In a medium bowl, whisk the eggs, sugars, canola oil, pumpkin and water. Add the wet ingredients to the dry, and mix until just combined.
- Fill the muffin tins about ¾ of the way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Notes / Variations
GLUTEN FREE: instead of using whole wheat flour, use a gluten-free flour blend (Bob's Red Mill Gluten Free 1-to-1 Baking Flour is my favorite) or your own mix of gluten-free flours
If preferred, brown sugar can be used in place of coconut sugar. And, as always, feel free to mix in any add-ins before pouring the batter into the muffins tins, such as chocolate chips, nuts, raisins or cranberries.
Recipe From: Eat Live Run | Whole Wheat Pumpkin Spice Muffins
If preferred, brown sugar can be used in place of coconut sugar. And, as always, feel free to mix in any add-ins before pouring the batter into the muffins tins, such as chocolate chips, nuts, raisins or cranberries.
Recipe From: Eat Live Run | Whole Wheat Pumpkin Spice Muffins
Nutrition Information
Serving Size: 1 muffin Calories: 170 Fat: 7.6g Saturated Fat: 0.7g Carbohydrates: 23.7g Sugar: 10.9g Sodium: 198mg Fiber: 0.9g Protein: 2.5g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/pumpkin-spice-muffins/