Whole Wheat Pumpkin Muffins
Bakery-worthy, wholesome pumpkin muffins ready in under 25 minutes. These moist and flavorful vegan muffins are easy to make with pantry staples, featuring an entire can of pumpkin for rich taste. They're kid-friendly, freeze beautifully, and are perfect for a healthy breakfast or snack.
Price per Serving
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit. Grease a [muffin tin] with [cooking spray].
- 2
In a large mixing bowl, whisk together whole wheat pastry flour (1.75 cups), cane sugar (1 cup), cinnamon (2 tsp), ground ginger (0.5 tsp), nutmeg (0.5 tsp), cloves (0.25 tsp), allspice (0.25 tsp), baking soda (1 tsp), and sea salt (0.5 tsp).
- 3
In a medium mixing bowl, whisk together oz can pumpkin puree (1 15), non-dairy milk (0.5 cup), and avocado oil (0.25 cup) or coconut oil (0.25 cup).
- 4
Pour the wet ingredients into the dry ingredients and mix with a [rubber spatula] until just combined, being careful not to over-mix. The batter will be thick.
- 5
Spoon the batter into the [muffin tin], filling almost to the top. Bake for about minutes (23), or until a [toothpick] comes out clean. Remove from oven and cool on a [cooling rack]. Let muffins fully cool for optimal pumpkin flavor.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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