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Pumpkin Snickerdoodle Muffins

Sarah
  • 30 minutes
  • Serves 12

INGREDIENTS

1 15 ounce can

pumpkin puree

3/4 cup

coconut sugar (or brown sugar)

2

large eggs

1/4 cup

vegetable oil

1/4 cup

buttermilk

1 tsp

vanilla extract

2 1/2 cups

white whole wheat flour

4 tsp

baking powder

1/2 tsp

salt

1 tsp

ground cinnamon

1/4 tsp

ground cloves

1/4 tsp

ground ginger

TOPPING:

2 tbsp

coconut sugar (or brown sugar)

1 tsp

ground cinnamon