1 3/4 cups flour (I used all purpose today, I will try whole wheat soon)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup coconut oil (or oil of choice)
1 15 ounce can pumpkin puree
1/2 cup applesauce
1/2 cup honey (or agave)
1/2 cup coconut palm brown sugar (recipe here)
1 teaspoon vanilla
Chocolate chips (optional)
Preheat oven to 375 degrees and spray muffin tins, or use liners. It makes 36 mini muffins or 18 regular sized muffins.
In a large bowl combine flour, baking soda, salt, cinnamon, ground cloves, and nutmeg. Whisk to mix well, set aside.
In a medium bowl add can of pumpkin and coconut oil and mix until well combined. Then add eggs, applesauce, honey, brown sugar, and vanilla, and mix well. Pour wet ingredients into dry ingredients and mix until just combined, some streaks of flour will remain, that is ok.
Portion into muffin tins, bake mini muffins for 10 minutes and regular muffins for 14 minutes at 375. Gobble them up!
My only complaint about pumpkin baked goods is that sometimes the pumpkin isn’t the main event, that is not the case with these muffins. Todd, my kids, and my parents RAVED about these this morning. They were so delicious, and tender, and so pumpkin-y. Todd told me how fantastic they were at least 3 times, and ate 5 or 6. Try them and let me know what you think! They will be on heavy rotation around here this fall/winter.
*I found the original recipe on lovelylittlekitchen.com, and I adjusted the sweeteners and seasonings.