Healthier Pumpkin Muffins

• 1-1/2 cup Cups Whole Wheat Flour
• 1 cup Sugar
• 3/4 teaspoons Baking Power
• 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 Tablespoon Ground Flax Seed
• 1/2 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger
• 1 Tablespoon Cinnamon
• 1 Tablespoon Nutmeg
• 1 Large Egg
• 1/4 cups Coconut Oil
• 1/4 cups Water
• 3/4 cups 100% Pumpkin Puree

1. Start by mixing the dry ingredients (flour, sugar, baking powder, baking soda, salt, flax seed, spices) in a large bowl.
2. Next, in a medium bowl whisk the egg and then mix in the coconut oil and water. Once combined, stir in the pumpkin puree.
3. Next, slowly stir the pumpkin mixture into the large bowl of dry ingredients. Once combined let the mixture rest for 1 hour. Since it has eggs in it and if you are concerned about it, you can place it in the refrigerator for this time.
4. Preheat oven to 400 F. Pour the mixture into a lightly greased muffin pan or paper/silicone liners (recipe makes roughly 9 muffins). Place pan in the oven for 20 minutes and then poke a muffin with a toothpick to see if it comes out clean. If it does, they are done. If not, keep them in the oven for another minute or two.
5. Remove pan from the oven and let muffins cool for 5 minutes.

whole wheat flour, sugar, baking power, baking soda, salt, ground, ground cloves, ubc, cinnamon, nutmeg, egg, ubc, ubc

Taken from tastykitchen.com/recipes/breads/healthier-pumpkin-muffins/ (may not work)