When I saw King Arthur’s Pumpkin Doughnuts recipe, I nearly caved and bought a Teflon doughnut pan. They look so cute!

Fortunately, I found a way around it. I converted some of the ingredients (white sugar to sucanat, for example), and made them into muffins

Pumpkin Muffins

In your stand mixer add:

• 1/2 cup melted coconut oil
• 3 large eggs
• 1 1/2 cups sucanat or whole cane sugar
• 1 1/2 cups pumpkin puree

Mix until well blended.

In separate bowl stir together:

• 2 cups whole wheat flour (preferably freshly ground)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 teaspoons REAL salt
• 1 1/2 teaspoons baking powder

Add this spiced flour mixture to the pumpkin mixture, 1/4th cup at a time, until well blended.

Add to greased (I use coconut oil) stoneware muffin pans, filling 3/4ths full. Bake 15-18 minutes or until toothpick inserted in center comes out clean.

Cool slightly before shaking them in a sealed container or bag containing a mixture of sucanat and cinnamon. I whizzed by sucanat in my blender first to make the granules powdery.

Makes about 18 muffins. Enjoy!

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