Ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup pumpkin puree

1/2 cup maple syrup (or honey)

1/4 cup coconut oil (melted)

1/2 cup unsweetened applesauce

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped walnuts

 

Preparation:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.

In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.

In a separate bowl, mix together pumpkin puree, maple syrup, melted coconut oil, unsweetened applesauce, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped walnuts.

Divide the muffin batter evenly among the muffin cups, filling each cup about 3/4 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

 

Nutritional Value (approx. per serving):

Calories: 350 kcal

Carbohydrates: 40g

Protein: 7g

Fat: 18g

Fiber: 5g

Sugar: 15g