Description
These healthy pumpkin spice muffins are moist and flavorful. They use whole wheat flour and natural sweeteners. Perfect for a guilt-free breakfast or snack.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, eggs, vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour with a gluten-free blend if needed.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze extras for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg