Simple Pumpkin Muffins
Wet Ingredients:
- 1-15oz can of pumpkin puree
- 1 tsp vanilla
- 2 eggs
- 2 Tbsp coconut oil, melted
- 1/3 cup maple syrup
Dry Ingredients:
- 1.5 cups Whole Wheat Flour
- 1.5 tsp baking soda
-1/4 cup flax seed meal
- 2 T pumpkin spice (you can get this at Trader Joes, or just use a blend of allspice, cinnamon, nutmeg, and cloves)
Extras:
-1/2 cup chopped walnuts and 1/2 cup chocolate chips
Method:
Mix wet ingredients in a large mixing bowl. Mix dry ingredients in a separate medium mixing bowl.
Slowly fold in dry ingredients to wet ingredients. Then, fold in extras (I used chocolate chips and walnuts, but any nut/seed combo could work here!).
Fill muffin tins with mixture.
Bake at 350 for 25 mins or until solid to the touch and golden brown!
*I under cook mine a tad and then keep them in the muffin cups to cook a bit longer once pulled out. They’re so good if you store them in the fridge - they get dense and fudge-y! These would also be amazing with a cream cheese pumpkin spice icing!
Cheers to a muffin fills with antioxidants and fiber from the pumpkin, more fiber from flax seed meal, omega-3s from the walnuts, minimal sugar, and a whole lotta love!
