Pumpkin Muffins
Print Recipe
Pumpkin Muffins
Print Recipe
  • 1 1/2 cups whole wheat flour
  • 1/2 cup brown sugar (packed) cleaner option swap: sucanat
  • 1 tsp pumpkin pie spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 2/3 cup unsweetened applesauce two 4oz cups
  • 1/2 cup vegetable oil cleaner option swap: coconut oil
  • 1/3 cup chopped pecans or walnuts
  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, mix whole wheat flour, sucanat, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts. I sprinkled mine with a tough of cinnamon and sugar.
  3. Bake for 20-22 minutes, or until the tops spring back when lightly touched.
Share this Recipe