Ingredients

The following ingredients have 12 Servings
  • 1 cup canned pumpkin
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut sugar*
  • 1 large egg (or flaxseed egg)**
  • 3/4 cup non-dairy milk (or milk of choice) + 1 TBS apple cider vinegar
  • 2 tsp vanilla extract
  • 1 3/4 cups whole wheat white flour***
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS pumpkin pie spice**** (or 2 tsp ground cinnamon if you want less “spicy”)
  • 1 1/2 cups frozen or fresh raspberries
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped walnuts or pecans

Instruction

  • Preheat oven to 425ºF. Line a 12 cup muffin pan with liners, or grease pan with oil *****
  • In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 minutes.
  • In a large bowl add canned pumpkin, maple syrup, and coconut sugar. Whisk until evenly combined then add egg (or flaxseed “egg”) and vanilla. Whisk until evenly combined. Pour in milk and gently stir to combine.
  • Add in whole wheat white flour, and sprinkle in baking powder, baking soda, salt, and pumpkin pie spice evenly over ingredients in bowl (you can also combine all dry ingredients in separate bowl, then add to wet). Using large spatula, gently combine until all dry ingredients are almost incorporated, then fold in raspberries gently. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins!
  • Evenly distribute batter into prepared muffin pan, filling 3/4 full (I use my cookie scoop, and it’s about 1.5 scoops). Bake muffins at 425F for 5 minutes, then reduce oven temperature to 350F and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan. Transfer to wire rack and allow muffins to cool completely before storing. Muffins are best enjoyed within 3 days, but can be wrapped and frozen for 1-2 months.