Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup pure pumpkin puree
  • 0.5 cup pure maple syrup
  • 2 large eggs
  • 0.25 cup melted coconut oil
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with parchment liners or lightly grease with coconut oil.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until no clumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the pumpkin puree, maple syrup, eggs, melted oil, and vanilla. Gently fold with a spatula until just combined; do not overmix.
  4. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.