1 cup white whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 cup sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1/2 cup Silk Vanilla Almond Milk
1 cup canned pumpkin
3 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract
**makes 12 muffins
Preheat your oven to 350 degrees. Line 12 muffin tins with paper cupcake or muffin liners.
In a large bowl, combine and whisk together all of the dry ingredients up to and including the spices. Set aside. In a medium bowl, whisk the eggs a bit, then add the rest of the wet ingredients. Whisk to combine.
Pour the wet ingredients over the dry. Stir to combine, making sure there are no large clumps of flour, but do not over-mix.
Pour the batter between the 12 muffin tins. Bake for 17 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool the muffins in the tins for just about 5 minutes. Cool completely on a wire rack before glazing.
To glaze the muffins, combine all of the glaze ingredients in a small bowl with a whisk. I like to dip the muffins into the glaze, set it on the wire rack to set a bit and then dip again! You can certainly just dip them once if you’d like, or twice…if you love icing/glaze/sugar as much as I do!