Description

These Halloween Muffins feature a deep, warm pumpkin flavor paired with a remarkably moist and tender crumb. Packed with real pumpkin puree and naturally sweetened with maple syrup, they provide nourishment for your family while creating festive memories during the spooky season.

Ingredients

Scale

2 cups Whole Wheat Pastry Flour
1.5 cups Pumpkin Puree
2 large Eggs
1/2 cup Maple Syrup
1/3 cup Coconut Oil (Melted)
1 tablespoon Pumpkin Pie Spice
1 teaspoon Baking Soda
1/2 cup Dark Chocolate Chips

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Instructions

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment paper liners or grease lightly with coconut oil
In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and eggs. Whisk them together until smooth
Sift the whole wheat flour, pumpkin pie spice, baking soda, and a pinch of salt directly into the wet mixture
Gently fold the dry ingredients into the wet batter with a spatula, being careful not to overmix
Stir in the dark chocolate chips or any other mix-ins you prefer
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters of the way
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clea
Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack

Notes

For a gluten-free option, use a high-quality 1-to-1 gluten-free baking flour.

For a vegan version, replace the eggs with flax eggs using two tablespoons of ground flaxseed mixed with six tablespoons of water.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185 kcal
Sugar: 9g
Sodium: 125mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg