Whole Wheat Pumpkin Muffins
Ingredients
-
1
cup
whole wheat pastry flour
-
½
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
2
teaspoons
cinnamon
-
1
teaspoon
pumpkin pie spice
-
½
teaspoon
salt
-
2
large
eggs
-
1
cup
100% pure pumpkin puree
-
½
cup
maple syrup
-
¼
cup
cane sugar
-
2
tablespoons
applesauce
-
¼
cup
coconut oil, melted and cooled
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flours, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
- In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, cane sugar, applesauce, melted coconut oil, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to over-mix.
- Divide the batter evenly between 12 muffin cups coated with non-stick cooking spray or lined with paper liners.
- Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
164
Total fat
5.5g
Total carbohydrates
26.2g
Total protein
2.7g
Sodium
113mg
Cholesterol
0mg
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