Low Iodine Spiced Pumpkin Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.8(16)
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Learn more →Ingredients
12 servings
- 1 ¾ cups whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 1 can (15 oz) pumpkin puree
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and cooled
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup dry-roasted walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with coconut oil.
- 2
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, turmeric, nutmeg, and salt until evenly combined.
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