Ingredients:

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 1/2 cup unsweetened applesauce
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease them thoroughly.
  2. In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Note: Whisking removes clumps of soda.
  3. In a separate bowl, whisk together the pumpkin purée, applesauce, brown sugar, eggs, oil, and vanilla. Stir until the mixture is smooth and the sugar has mostly dissolved.
  4. Gently fold the wet ingredients into the dry mixture using a rubber spatula.
  5. Stir only until no streaks of flour remain. Note: Stop immediately to avoid overmixing.
  6. Spoon the batter evenly into 12 muffin cups, filling them about 3/4 full.
  7. Bake for 18-22 minutes.
  8. Check for doneness until a toothpick inserted into the center comes out clean.
  9. Let them cool in the pan for 5 minutes before moving them to a wire rack.