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Ingredients
Scale
- 1 and 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1 large apple, shredded
- 1 tablespoon vanilla extract
- 2 cups grated carrot (about 3 medium)
- 1/2 cup dried cranberries
- 1/2 cup flaked coconut
- 1/2 cup pecans, chopped
Instructions
- Combine dry ingredients in a bowl and whisk well.
- In another bowl, mix pumpkin puree, applesauce, coconut oil, shredded apple, vanilla, and grated carrots until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Gently fold in cranberries, coconut, and pecans.
- Scoop batter into muffin cups and bake at 400°F for 24 to 28 minutes until baked through.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use pure pumpkin puree without added sugars.
Avoid overmixing for a lighter texture.
Feel free to experiment with spices.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 7
- Sodium: 200
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 3
- Cholesterol: 0