Homemade Pumpkin Muffins (Whole Wheat, Egg Free, Dairy Free)
Ingredients
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/2 cup honey or organic agave
- 1/2 cup olive oil
- 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
- 1 tsp vanilla
- 2 cups whole wheat flour I use Bob's Red Mill whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup walnuts finely chopped (optional)
Instructions
- Preheat the oven to 375 degrees.
- In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla.
- In a large mixing bowl combine all the remaining dry ingredients.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!