Ingredients
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1⅔ cups pumpkin purée (not pie filling)
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3⅓ large eggs (see hack for exact portion)
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1⅓ cups milk (dairy or unsweetened plant-based)
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½ cup + 1 tbsp melted coconut oil (or vegetable oil)
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½ cup + 1 tbsp maple syrup (or honey)
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1½ tbsp apple cider vinegar
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1¾ tsp vanilla extract
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1⅔ cups all-purpose flour
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1¼ cups whole wheat flour
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1 tbsp + 2 tsp pumpkin pie spice
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1¾ tsp baking powder
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¾ tsp baking soda
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¾ tsp sea salt
Instructions
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Preheat oven to 350°F (175°C). Line or grease 20 muffin tins.
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Mix wet ingredients: In a large bowl, whisk together pumpkin, eggs, milk, oil, maple syrup, vinegar, and vanilla until smooth.
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Fold in dry ingredients: Add flours, spices, baking powder, soda, and salt. Stir gently until just combined—don’t overmix!
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Fill muffin cups nearly to the top for domed tops.
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Bake for 20–24 minutes, until tops spring back and a toothpick comes out clean.
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Cool in the pan 5 mins, then transfer to a rack. Let them rest—flavor deepens as they cool!
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 160 kcal per serving
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g