whole wheat pumpkin muffins recipe
Author: Pamela
Serves: 12 muffins
- 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
- Preheat oven to 350 degrees.
- Line a muffin pan with liners
- Whisk all dry ingredients except nuts in a mixing bowl.
- Blend all wet ingredients in a blender.
- Add wet to dry and mix until just combined. Do not overmix. Stir in nuts or currants.
- Using an ice cream scooper, scoop batter into muffin pan.
- Bake for 25-30 minutes or until a tester comes out clean.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-wheat-pumpkin-muffins/
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