Pumpkin Pie Filling Muffins (12 Muffins)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-slot muffin tin with paper liners or grease with oil.
2. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and salt until no clumps remain.
3. In a separate bowl, whisk the pumpkin pie filling, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and uniform in color.
4. Gently fold the wet ingredients into the dry ingredients using a spatula, stirring only until flour streaks disappear.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.