Pumpkin Muffins

These muffins are quick to whip together and they are so nice and warming as the cool weather settles in. Spiced with cinnamon, nutmeg and allspice, its like the best part of a pumpkin pie is in muffin form making it totally acceptable to eat for breakfast. Prep: 10 minutes
Bake: 25 minutes

  • 2 cups whole wheat flour
  • 1/3 cup coconut oil (melted)
  • 1/3 cup honey
  • 2 eggs
  • 1/2 cup milk
  • 1 can of pumpkin purée
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
Summary of Instructions

In a large bowl, mix together the coconut oil and honey. Add eggs and continue to mix well. Stir in the milk and pumpkin purée, followed by the baking soda, salt, cinnamon, nutmeg and allspice. Finally, add the whole wheat flour and stir the mixture until combined.

Divide evenly into a muffin tin (I like to use muffin cases to make the clean up easier). Bake muffins for 25 minutes at 160°C (320°F) , or until a toothpick inserted into a muffin comes out clean. Let them cool before you indulge – the muffins are so moist that if not left to cool, they’ll fall apart or stick to the wrapper when taken straight out of the oven. Patients!

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