Healthier Dairy-Free Pumpkin Muffins
makes 30 muffins, or 12 muffins and one pumpkin loaf
3 cups whole wheat flour
1 1/2 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cup sugar
1/2 cup maple syrup
15 ounces pumpkin puree
1/2 cup coconut oil (vegetable or canola will also work)
1/2 cup water
Preheat your oven to 350°F and prepare your muffin tins.
In a large bowl, mix all of your dry ingredients together. In a separate large bowl, whisk together all of your wet ingredients until combined. Slowly add your dry ingredients to the wet, stirring in a little at a time. Mix well just until moistened and no longer lumpy. Fill each of your muffin cups 3/4 full with batter.
Bake muffins for about 25 or 30 minutes. For loaf, baking will take about 50 minutes to one hour.