Like many others right now, I am obsessing over all things Pumpkin, so I decided to try a few pumpkin spice muffin recipes. This one is hands down my favourite, and I have made it a few times with many different versions.
Below is a way to make this recipe healthy, or not so healthy – as well as the option to add cream cheese centres! (Pictured above are the cream cheese centre version)
Definitely worth a try this Fall, especially for Thanksgiving weekend breakfast!
Pumpkin Spice Muffins
Adapted from lovelylittlekitchen.com
- 1 3/4 cups of whole wheat flour*
- 1 cup of cane sugar**
- 1/2 cup of brown sugar***
- 1 tsp. of baking soda
- 1/2 tsp. salt
- 2 tsp. of cinnamon
- 1/4 tsp. of ground cloves
- 1/4 tsp. of nutmeg
- 2 eggs
- 2 cups of pumpkin puree (not pumpkin pie filling)
- 1/2 cup of melted coconut oil
- 1 tsp. of vanilla extract
- Preheat the oven to 375F.
- Start by adding the flour, sugars, baking soda, salt, cinnamon, group cloves and nutmeg into a bowl. Stir it together.
- In another bowl, melt the coconut oil, add the pumpkin puree, eggs and vanilla extract. Mix together well.
- Add the wet mixture into the dry mixture and stir well.
- Divide equally into 12 grease or lined muffin tins.
- Bake for 20-22 minutes. Use a toothpick to stick into the centre of the muffins, if the toothpick comes out clean, they are ready! If not, put them back in for a few more minutes.
- Let the muffins cool a little bit before enjoying!