Whole Wheat Pumpkin Muffins Recipe
The perfect muffin recipe for fall! Enjoy with a cup of coffee or tea in the morning, enjoy as a mid-day snack, or eat as a dessert.
Servings: 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
- 1/3 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
- 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.