Healthy Pumpkin Muffins

1 ¾ cups white whole wheat flour or whole wheat flour

1 tsp baking soda

1 ½ tsp ground cinnamon

½ tsp kosher salt

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground cloves

1 cup pumpkin

2 large eggs, at room temperature

½ cup maple syrup

⅓ cup coconut oil, melted and cooled at room temperature

¼ cup unsweetened vanilla almond milk, at room temperature

1 ½ tsp pure vanilla extract

raw sugar (optional)

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.

In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.

Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.

Pour the muffin batter evenly into the prepared muffin cups. Sprinkle the muffins with turbinado sugar, if using. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool and enjoy!

Recipe Adapted from: Two Peas and Their Pod

Ingredients