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Pumpkin Gingerbread Muffins
Healthy, Bread, Muffins, Snacks
Ingredients
  • 3 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup ground flax seed
  • 2 large eggs
  • 1 large egg white
  • 1/2 cup coconut oil melted
  • 1/2 cup unsweetened applesauce
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/4 cup turbinado sugar
  • 1 15 ounce can pure pumpkin *NOT pumpkin pie filling
  • 2/3 cup water
Instructions
  1. Preheat oven to 325 degrees F.
  2. Place muffin wrappers in tins or spray with organic nonstick cooking spray.
  3. In a medium size bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and flaxseed.
  4. In another separate medium size bowl, add eggs, egg whites, oil, applesauce, molasses, sugars, pumpkin and water. Mix very well until completely combined.
  5. Pour dry ingredients into wet ingredients and stir until just combined. Pour into muffin tins or loaf pans. Bake 17 minutes for mini muffins, 22 minutes for regular size muffins 1 hour for large loaves. Make sure you insert a toothpick in the middle of muffin to make sure they are completely cooked. Let cool and enjoy :)