Pumpkin Spice Muffins in 25 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease heavily with cooking spray.
2. In a medium bowl, whisk together the white whole wheat flour, baking soda, baking powder, pumpkin pie spice, and sea salt.
3. In a separate larger bowl, beat the egg, then stir in the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until the mixture is velvety and combined.
4. Fold the dry ingredients into the wet ingredients using a spatula, stirring only until no streaks of flour remain.
5. Spoon the batter evenly into the mini muffin tins, filling each about 3/4 full.
6. Sprinkle the tops with turbinado sugar or mini chocolate chips.
7. Bake for 12–15 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.