1 cup pumpkin puree
2 cups whole wheat flour
1/2 cup honey or maple syrup
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat your oven to 350°F (175°C).
Grease a muffin tin with coconut oil or line it with parchment paper liners.
In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
In another bowl, beat the eggs, then stir in the pumpkin puree, honey (or maple syrup), applesauce, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes.
Once baked, allow them to cool in the tin for 5 minutes before transferring to a wire rack.