Healthy Pumpkin Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.68 out of 5 stars
(96)
Ingredients
12 muffins
- 1 3/4 cups white whole wheat flour or whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin
- 2 large eggs, at room temperature
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil, melted and cooled to room temperature
- 1/4 cup unsweetened vanilla almond milk, at room temperature (or milk of your choice)
- 1 1/2 teaspoons pure vanilla extract
- Turbinado sugar for sprinkling on muffins, optional
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Preparation
Chef’s notes
Make sure all of your wet ingredients are at room temperature.
Don't over mix the batter to avoid dense muffins.
The muffins can be sprinkled with turbinado sugar for a sugary crunch.
The muffins can be frozen for up to 2 months.