1 ½ cups whole wheat flour (or gluten-free flour if preferred)
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
¼ cup honey or maple syrup (or a combination)
¼ cup unsweetened applesauce (or ¼ cup oil of choice)
1 tsp vanilla extract
½ cup milk (dairy or plant-based)
Optional add-ins: ¼ cup chopped nuts (walnuts or pecans), chocolate chips, or raisins
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt until well combined.
Mix the wet ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, honey or maple syrup, applesauce, vanilla extract, and milk. Mix until smooth.
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Add optional mix-ins: If you’re using nuts, chocolate chips, or raisins, gently fold them into the batter.
Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling each about ¾ of the way full.
Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
