These muffins are the perfect recipe for Autumn (or any season, thank you). They are whole grain, moist, and with half the sugar of most muffin recipes.  Bake some up today to usher in the fall season in your home.

1 3/4 cup Whole Wheat flour ( I like to use Hudson Cream 100% White Whole Wheat Flour)

1/2 cup sugar

1/4 heaping cup of packed brown sugar

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. nutmeg

2 eggs

1 15 oz. can of pumpkin puree

1/2 c. coconut oil (if solidified, then warm to liquid form)

1 tsp. vanilla extract

Preheat oven to 375. Select desired muffin tin (standard, mini). Place muffin liners in tins.

In a medium bowl mix dry ingredients.

In a large bowl, mix eggs. pumpkin, coconut oil, and vanilla.

Add the dry ingredients to the wet ingredients.  Mix until ingredients are all incorporated, but do not over mix.

Using a large spoon evenly dispense that batter in to muffin cups.

Bake 20 to 22 minutes for standard muffin tin, and 9 to 11 for mini-muffins.

Enjoy! Guilt Free!

Recipe adapted from Best Ever Pumpkin Muffins from My Lovely Little Kitchen