Whole Wheat Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
  • 1½ cups organic whole wheat flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup pure organic honey or maple syrup
  • ⅓ cup melted butter or melted coconut oil
  • 1 cup organic pumpkin puree (where to buy)
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  2. In a large bowl, mix together the flour, spices, baking soda, baking powder, and salt.
  3. In a medium bowl, combine the eggs, honey, and melted butter (or coconut oil). Add to the dry ingredients and mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  4. Pour the batter into the prepared muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store in an airtight container at room temperature for 4 days or place in a freezer bag and freeze for up to three months.
Recipe by Natural Chow at http://naturalchow.com/2014/08/whole-wheat-pumpkin-muffins/