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)
1

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.

2

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

3

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

4

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

5

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.

6

Let the muffins cool and enjoy!

Recipe Adapted from: Two Peas and Their Pod

Ingredients

 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)
Healthy Pumpkin Muffins
IngredientsDirections