Whole Wheat Pumpkin Spice Muffins



  • 2 cups whole wheat pastry flour
  • 1/2 cup buttermilk
  • 1/2 cup pumpkin puree
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup Sucanat
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1/2 cup melted butter or coconut oil (cooled)


  1. Combine the flour, buttermilk, and pumpkin puree together in a medium bowl. Cover and allow to sit for 12 to 24 hours in a warm location.
  2. When ready to bake, preheat oven to 375°F and grease a muffin tin.
  3. In a small bowl mix together salt, baking soda, baking powder, Sucanat, and pumpkin pie spice with a fork. In a separate small bowl, beat the eggs and mix in the butter or oil.
  4. Add the liquid ingredients to the soaked dough and mix until about halfway combined. Sprinkle over the dry ingredients and mix in until completely combined.
  5. Fill the prepared muffin cups 3/4 of the way full with the batter. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool before serving.


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pumpkin muffins

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