Ingredients

The following ingredients have 10 Servings
  • 1.75 cups white whole wheat flour
  • ½ cup coconut sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1/2 cups almond milk (unsweetened)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil (melted)

Instruction

  • First, the preheat oven to 350ºF and line a muffin tin with muffin liners. We also suggest lightly spraying with cooking spray.
  • Next, beat eggs, coconut sugar, and maple syrup together in a large mixing bowl. Add almond milk, pumpkin puree, and vanilla and mix again.
  • In a separate bowl, combine dry ingredients together (except for walnuts).
  • Slowly add dry ingredients to wet and mix.
  • Finally, add in walnuts and coconut oil, and mix well.
  • Fill each muffin around 3/4 of the way full (these are going to be big muffins!). Then, sprinkle on more walnuts, if desired. Bake at 350ºF for 21-24 minutes or until the center is fully cooked.
  • Remove pumpkin muffins from the oven. Then, let cool for 5-10 minutes. Remove muffins from the pan and transfer them to a wire rack to finish cooling.
  • Enjoy!