Pumpkin Muffins

Pumpkin Muffins
Breakfast, Baking, Dessert, Vegan

Ingredients - Makes 12 muffins

 

  • 1 ½ cups Yupik Organic All-Purpose Mix Flour (Gluten-Free)
  • 1/4 cup Yupik Pumpkin Seeds + more for topping
  • 1/2 cup packed Yupik Organic Coconut Palm Sugar
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup Yupik Organic Virgin Coconut Oil
  • 1/2 cup honey
  • 1 tsp. vanilla

 

Method

 

1 Preheat the oven to 350℉ (175℃). Line muffin pan with paper liners and set aside.

 

2 In a large bowl, stir all dry ingredients until well mixed. Create a well in the center and add eggs, pumpkin puree, oil, honey, and vanilla. Stir until dry ingredients are just absorbed. Scoop into muffin tins 2/3 way full and sprinkle with pumpkin seeds.

 

3 Bake for 20 minutes or until completely cooked. Remove from the oven and cool for 5 minutes before serving.