Happy Monday, friends!
I hope you all had a wonderful weekend. We had a choir concert Friday so it was a bit of a hectic week/weekend but good overall.
I came across a version of these pumpkin muffins a few days ago and knew I had to make them. I finally just finished off the last of these the day before and was already feeling the pumpkin snack void in my life.
These turned out great, but it turned out I didn’t have quite enough canned pumpkin left, so I had to supplement it with yet another can. And now I continue to have canned pumpkin left over. Here we go again!
Healthy Pumpkin Muffins
Makes about 1 dozen
1/4 cup unsweetened vanilla almond milk
2 tablespoons coconut oil, melted
1 1/2 cups canned pumpkin
2/3 cups whole wheat flour
1/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
Pre-heat oven to 375 degrees. Grease a muffin tin and set aside.
Whisk together eggs in a large bowl. Stir in almond milk, coconut oil, and canned pumpkin.
In a separate bowl, whisk or sift together whole wheat flour, all purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Slowly mix dry ingredients into wet and stir until combined.
Fill each muffin tin about halfway full of filling–you should have enough for about 12 muffins.
Place in muffin and bake until edges begin to brown, about 25-35 minutes.
Let cool before removing from muffin tin.
Time: 45 minutes
Adapted from Aloha