Healthy Pumpkin Muffins

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins

• ⅓ cup of melted coconut oil or extra-virgin olive oil
• ½ cup of honey
• 2 eggs, at room temperature
• 1 cup of pumpkin purée
• ¼ cup milk of choice
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• ½ teaspoon of salt
• ½ teaspoon of cinnamon
• ½ teaspoon of ground ginger
• ¼ teaspoon of nutmeg
• ¼ teaspoon of allspice or cloves
• 1¾ cups of regular whole wheat flour
• ⅓ cup of old-fashioned oats

1. Preheat oven to 325 ° degrees Fahrenheit (165 °degrees Celsius).
2. In a large bowl, beat the oil and honey together with a whisk. Next add the eggs, and beat well.
3. Next mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
4. Then add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, or dried fruit, fold them in now.
5. Divide the batter evenly in the muffin cups or muffin tins.
6. Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down (you have been warned!), so it’s best to wait until they have cooled down to remove them from the tin.