Pumpkin Cinnamon Muffins
These muffins are chewy, gooey, pumpkin spice goodness, and much healthier than most muffins you will find at the store. Use whole wheat flour to provide fibre and promote your gut health. Coconut sugar as a replacement to regular white sugar provides even more fibre, as it contains a soluble compound called inulin.
What you’LL need:
1 & 1/2 cups whole wheat flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons cinnamon (or pumpkin spice)
1/4 cup oil (any kind)
1/2 cup coconut sugar
1 flax egg (1 tbsp ground flax, 3 tbsp water)
1 tsp vanilla
1/2 cup pumpkin puree
1/2 cup almond milk (or any dairy-free milk)
How to make it:
In a big bowl, mix together your whole wheat flour, baking powder, salt, and cinnamon.
In a separate smaller bowl, mix together the coconut sugar, oil, flax egg, vanilla, pumpkin puree, and almond milk.
Slowly add the wet ingredients into the dry.
Spoon into muffin tray and bake for 15-18 minutes at 350°F.
Mix together some butter spread and coconut sugar for the topping.