Low Cal Pumpkin Muffins
It's Pumpkin 🍂Season! Pumpkin lattes, pies, soups and one of my favorites pumpkin muffins! So to celebrate my favorite season, I'm going to spend the next month honoring one of the best fall flavors.... PUMPKIN!!! Starting with this delicious recipe to one of my favorites Muffins!
Yummy Low Cal Pumpkin Muffins
1¾ cups whole wheat flour or white wheat flour
¼ cup sugar
¼ cup brown sugar
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
2 brown eggs
1 (15 oz) can pure pumpkin puree
½ cup coconut oil, melted and cooled (I used canola due to a coconut allergy)
Preheat the oven to 375 degrees F. Line a standard muffin tin with 12 paper liners; set aside.
In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices; set aside.
In a medium bowl, whisk together the eggs, pumpkin puree, and coconut oil.
Pour the wet ingredients into the dry ingredients and mix just until everything is incorporated, being sure to not over-mix. Scoop batter into muffin wells, filling nearly to the top.
Bake muffins for 20-22 minutes or until just golden.