2 cups whole wheat pastry flour or white wheat flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
2 cups pumpkin puree
½ cup grapeseed oil
1 tsp pure vanilla extract
½ cup brown sugar
½ cup unsweetened coconut flakes
Instructions
Preheat oven to 375 F. Line muffin pans with 15 liners and set aside.
In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
In a medium bowl, whisk together the pumpkin puree, oil, vanilla, and brown sugar. Pour the wet ingredients into the dry and mix until just combined. Fold in the coconut.
Scoop the batter into the muffin tins, filling about ⅔rds full. Bake muffins for 20-22 minutes. Allow to cool before serving. Store in an air-tight containers for 3-4 days.