Morning Glory Muffin

Fall muffin

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Servings: 12

Prep Time: 00:20

Cook Time: 00:25

Main Ingredients

1 cup whole wheat flour

1 cup all-purpose flour

1/4 cup packed light brown sugar

1 tbsp baking powder

2 tsp baking soda

4 tbsp psyllium husks

2 tsp apple pie spice (or pumpkin spice)

1/2 tsp cinnamon

1/2 tsp salt

1 cup unsweetened pumpkin puree (not pumpkin pie filling)

3/4 cup unsweetened apple sauce

1/4 cup maple syrup

3/4 cup coconut oil

1 tbsp pure vanilla extract

1/2 cup water (divided into 1/4 cups)

1/3 cup unsweetened dried cranberries

1/2 cup pecans, chopped


1line a 12-cup muffin tine with paper liners, set aside; preheat oven to 375F.

2In a medium-sized mixing bowl add both flours, brown sugar, baking powder, baking soda, psyllium husks, apple pie spice, cinnamon, & salt; whisk ingredients until combined and then set aside.

3in a separate, large bowl add the pumpkin puree, coconut oil, applesauce, maple syrup and vanilla extract; whisk to combine & set aside.

4Fold the dry ingredients (medium bowl) into the wet mixture ( large bowl) and stir until just combined. If the mixture seems dry add water

5mix in as many dried cranberries & pecans as you would like

6Divide batter evenly among the 12 prepared muffin cups.

7optional toppings

8Sprinkle the top of muffins with shredded coconut & top each one with a


10place in preheated oven and Bake for 24-28 minutes, or until a toothpick inserted into the centre of a muffin comes out clean (or with just a few crumbs are attached).

11cool muffins & Enjoy!

12Cool the muffins in the pan (about 10 minutes) before transferring them to a

13wire rack. Once cool enjoy!

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