The Pioneer Woman Tasty Kitchen
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Whole Wheat Pumpkin Muffins

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Level: Easy

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Description

Moist, fluffy and perfectly spiced Healthy Whole Wheat Pumpkin Muffins are made with whole, real ingredients!

Ingredients

  • 2-⅔ cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ginger
  • ¼ teaspoons Cloves
  • ¾ cups Melted Coconut Oil
  • 1 cup Pumpkin Puree
  • 1 cup Greek Yogurt
  • 1  Egg
  • 2 teaspoons Vanilla
  • ½ cups Maple Syrup
  • ¼ cups Coconut Sugar
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Maple Syrup

Preparation

Preheat oven to 375ºF. Place liners in 2 12-cup muffin tins, filling 18 of the cups.

Whisk flour, baking soda, baking powder, salt, and spices in a large bowl. Make a well in the center.

In a separate large bowl, whisk coconut oil, pumpkin, yogurt, egg, vanilla, maple syrup, and coconut sugar until completely combined. Pour wet ingredients into dry ingredients and mix gently until just combined. Be careful not to over-mix the batter (the batter should have lumps).

Scoop batter into the prepared muffin tins, filling the cups 2/3 full. Bake 15–18 minutes, until tops are golden brown and a wooden skewer inserted into the center comes out clean.

To make the glaze, whisk powdered sugar with maple syrup until smooth. If glaze seems too runny, add more powdered sugar a tablespoon at a time. Alternately, if the glaze is too thick, add more maple syrup a teaspoon at a time.

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