Whole Wheat Pumpkin Carrot Cake Muffins
Whole Wheat Pumpkin Carrot Cake Muffins
Yield: 12 muffins
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Prepare your muffin pan with paper muffin cups or grease well to create a non-stick surface. Set aside.
- In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, spices, and sea salt. Set aside. In a medium size mixing bowl, whisk together the pumpkin puree, 3 eggs, and vanilla extract. Slowly drizzle in the melted coconut oil while actively whisking so the warm/hot oil doesn’t cook the eggs. Once thoroughly combined, add the liquid ingredients to the dry ingredients and mix together with a rubber spatula. Finally, fold in the shredded carrots.
- Using a large spoon or ice cream scoop, divide the muffin batter evenly into 12 muffin cups and bake for 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool for 15 minutes before eating. Enjoy warm with salted butter or almond butter for additional protein!