whole wheat pumpkin muffins recipe
Author: 
Serves: 12 muffins
 
Ingredients
  • 1 ½ cups whole wheat pastry or white whole wheat flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ¾ teaspoon aluminum-free baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup pure maple syrup
  • 1 cup pumpkin puree (NOT pumpkin pie filling) or half a 15-ounce can
  • ⅓ cup melted butter or coconut oil
  • 2 large eggs
  • ¼ cup milk or water or almond milk
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped walnuts, pecans or currants
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with liners
  3. Whisk all dry ingredients except nuts in a mixing bowl.
  4. Blend all wet ingredients in a blender.
  5. Add wet to dry and mix until just combined. Do not overmix. Stir in nuts or currants.
  6. Using an ice cream scooper, scoop batter into muffin pan.
  7. Bake for 25-30 minutes or until a tester comes out clean.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-wheat-pumpkin-muffins/