These easy pumpkin muffins are a fall favorite for breakfast or snack time and you will never know they are healthy because they are SO delicious! Here’s the recipe (Yield: 12 MUFFINS prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES):
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)
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, and cloves.
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 and until next time, stay happy, healthy and beautiful!