These easy pumpkin muffins are a fall favorite for breakfast or snack time. You will never know they are healthy because they are SO delicious!
Recipe from Two Peas & Their Pod
4.88 from 24 votes
Prep Time 15mins
Cook Time 20mins
Total Time 35mins
1 3/4cupswhite whole wheat flour or whole wheat flour
1 1/2teaspoonsground cinnamon
2large eggsat room temperature
1/2cuppure maple syrup
1/3cupcoconut oilmelted and cooled to room temperature
1/4cupunsweetened vanilla almond milkat room temperature (or milk of your choice)
1 1/2teaspoonspure vanilla extract
Turbinado sugarfor sprinkling on muffins, optional
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or grease the cups with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the pumpkin, eggs, maple syrup, cooled coconut oil, milk, and vanilla extract. Stir until smooth.
Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.
Pour the muffin batter evenly into the prepared muffin cups. Sprinkle the muffins with turbinado sugar, if using. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.