Pumpkin Spice Muffins

We love muffins around here.  My children would live off of my homemade bread and muffins if I let them.  And these muffins, they're one of our favorite!  They have definitely been a staple around lately.  Sometimes I double the recipe to make extra for the freezer....except they never make it there.  

Pumpkin Spice Muffins
Makes 12 muffins
Adapted from this recipe

1 1/2 Cups Whole Wheat Flour
1/2 Cup Coconut Palm Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1 Cup Pumpkin Puree
1/4 Cup Honey
1/4 Cup Unsweetened Applesauce
1/2 Cup Coconut Oil, melted
1/2 Cup Chopped Pecans

1.  Preheat oven to 350 degrees.  Prepare muffin pan with liners or grease with coconut oil.
2.  In a large bowl, combine flour, coconut sugar, cinnamon, ginger, nutmeg, cloves (you can also substitute 2 teaspoons pumpkin pie spice for these 4 spices), baking powder, baking soda, and salt.
3.  In another bowl, whisk together eggs, pumpkin puree, honey, applesauce, and coconut oil.
4.  Pour wet mixture in to dry and gently stir just until moistened then fold in pecans.
5. Fill muffin cups almost full. (I like to use a stainless steel scoop like this one)
6.  Bake for 22 minutes or until muffin is set and cooked through.

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