Pumpkin Muffins

Pumpkin Muffins


2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
/4 teaspoon nutmeg
1/2 teaspoon salt
1/3 cup melted coconut oil
1/2 cup maple syrup
1/4 cup almond milk
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/3 cup pepitas (raw pumpkin seeds)


Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. In a large bowl stir together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a medium bowl, whisk the coconut oil, maple syrup, milk, eggs, vanilla extract and pumpkin puree until fully combined. Fold the wet ingredients into the dry ingredients. Spoon the batter into the muffin cups. Sprinkle with pepitas. Bake 20-22 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack. Store in an airtight container. Muffins can be frozen for up to 2 months. Thaw at room temperature.