Description
Hearty and moist pumpkin muffins made with whole wheat flour and natural maple syrup. A nutrient-dense breakfast or snack perfect for autumn.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Whisk together pumpkin puree, eggs, maple syrup, and vanilla in a large bowl until smooth.
- In a separate bowl, combine whole wheat flour, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
- Divide the batter evenly among the 12 muffin cups, filling about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American