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I am spending my day with my sweet little grandson and my mom. Mom loves sweets so I like to bake something that is sweet but healthified up a bit…not sure if healthified is a word but you know what I mean. My little baking buddy Katie is at preschool today so I have my baking buddy in training Tyler. As you can see Ty is a big help 😉
Since I cooked whole pumpkins and made pumpkin puree few days ago I wanted to make pumpkin muffins. I found this recipe on Allrecipes and adapted to my liking using whole wheat flour, sucanat and expeller pressed coconut oil. (The expeller pressed coconut oil does not have any flavor. It does not taste like coconut).
1 (15 ounce) can pumpkin puree or 2 cups
1 cup expeller pressed coconut oil/vegetable oil
2/3 cup water
2 cups white sucanat/ sugar
1 teaspoon vanilla
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons sea salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
In a large bowl mix pumpkin, eggs, oil, water, vanilla and sugar until well blended (Mine looks dark because the sucanat is a brown color).
In another bowl combine flour, baking soda, salt cinnamon, cloves and ginger. Whisk together until well combined.
Stir dry ingredients into the pumpkin mixture just until blended. Do not over mix batter.
Line with paper or spray muffin pans. Fill about 2/3 full.
Bake at 350 F. for 22-25 minutes or until toothpick comes out clean. Makes 24 cupcakes.
My house smells heavenly right now. They are very moist. I put about about half in the freezer to take out as needed. I was going to add chocolate chips but decided to wait until next time 😉 One thing about my new baking buddy he likes to try the food after we make it. Katie was all about baking and not so much about eating any of it. (We missed you Katie).
I sometimes link to these fabulous parties.