Fall baking is the best baking (aside from Christmas).
For these whole grain muffins you will need:
2 cups whole wheat flour
1 cup rolled oats
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tablespoons pumpkin pie spice
1/4 cup brown sugar (optional)
1/2 cup maple syrup
3/4 cup applesauce
1 can pumpkin purée (or 2 cups)
3 egg whites
3/4 cup unsweetened almond milk (use 1/4 cup at a time to thin the batter)
Pecans and brown sugar for the topping
Start by preheating oven to 350 and lining 24 muffins cups. Spray the liners with cooking spray, the maple syrup makes these a little sticky.
Mix your flour, oats, baking soda, baking powder, spices and salt well. Set aside.
In a seperate bowl mix your pumpkin, syrup and eggs well.
Combine the wet ingredients into the dry ingredients and mix. If your batter is thick slowly add almond milk 1/4 cup at a time to thin it out. It should be cake batter consistency.
Full your cups 3/4 of the way full. Sprinkle with brown sugar and pecans.
Bake for 20-25 minutes.
I topped mine with apple butter, peanut butter would be amazing too! This would also be delicious crumbled into plain Greek yogurt.
Enjoy!
