One Bowl Healthy Pumpkin Muffins made with coconut oil, coconut sugar, pumpkin and spices.
2/3 cupgreek yogurt
1 1/2 cupscoconut sugar
2teaspoons vanilla extract
1(15 ounce) canpumpkin puree
4eggs (can also use flax eggs)
1/3cupmilk (any kind, I use almond milk)
2cupsall purpose flour
2/3cupwhite whole wheat flour
2teaspoons ground cinnamon
Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a large bowl whisk together the coconut oil, yogurt, coconut sugar, vanilla, pumpkin, eggs and milk until well blended and smooth.
Add the flours, baking soda, baking powder, salt and spices. Mix until very well combined. Batter should look and feel a bit fluffy.
Scoop into muffin tins (I like to use an ice cream scoop for this) and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Recipe makes about 26-28 muffins.
If you don't have both kinds of flour, feel free to use just one kind.