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Tasty Tuesday-Pumpkin Muffins

Pumpkin Muffins

Yield: 12 muffins


  • 2 cups whole wheat pastry flour

  • 1 Tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cardamon

  • 1 teaspoon ground coriander

  • 1 teaspoon ginger powder

  • ⅓ cup coconut milk

  • 1 15-oz can pumpkin

  • ½ cup maple syrup

  • 1 banana

Optional Toppings

  • ½ cup chopped walnuts or pecans

  • ¼ cup carob chips

  • 3 Tablespoons coconut flakes


  1. Preheat oven to 400°F and prepare muffin tins.

  2. Combine the first seven ingredients in a large mixing bowl. Set aside.

  3. Add next four ingredients into a blender and blend until combined.

  4. Add to dry mixture. Mix until evenly combined.

  5. Spoon into prepared muffin tins.

  6. Top with or mix in any combination of toppings as desired. Bake in a preheated 400°F oven for 15 minutes then reduce heat to 350°F and bake an additional 7-10 minutes.

  7. Remove from oven when toothpick inserted in center of the muffin comes out without dough on it.

  8. Allow to cool in pan for 10 minutes then remove from pan and cool on a cooling rack.

  9. Enjoy and Bon Appétit!


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