Pumpkin Black Raspberry Muffins -

Pumpkin Black Raspberry Muffins


  • 1 cup unbleached white flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup rapadura/sucanat
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 cup coconut oil gently melted
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • 1 cup black raspberries


  1. Preheat the oven to 375 and grease/butter a muffin tin.
  2. Combine the dry ingredients in a bowl. In a separate bowl, mix the oil, eggs, buttermilk, and pumpkin.
  3. Mix the wet ingredients into the dry until just combined (no overmixing!). Gently fold in the berries.
  4. Fill muffin cups and bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean. Remove the muffins from the oven and gently loosen each from the pan to cool.