Fall is officially here, which means pumpkin recipes are everywhere!
Most of them are loaded with sugar and/or chocolate, which is fine in moderation, but now you can have your pumpkin and still stay still eat healthy with these delicious pumpkin muffins!
They make the perfect on-the-go breakfast and can easily be frozen for use at a later time.
- 1 ½ cups whole-wheat flour (I used white whole-wheat flour)
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup oil (I used coconut oil)
- ½ cup honey
- 1 tablespoon molasses
- ½ teaspoon vanilla
- 1 cup pumpkin puree
- Preheat oven to 350 degrees.
- Add muffin liners to muffin tin (or spray the muffin tin with non-stick cooking spray). This recipe makes about 18 muffins.
- In a large mixing bowl whisk together the dry ingredients.
- In the middle of the dry ingredients, make a well (hole) and add in the eggs, oil, honey, molasses and vanilla. Stir together until it is well mixed, but be sure to not over mix.
- Add in the pumpkin puree.
- Scoop batter into each muffin liner until it's about ⅔ full. Bake for about 18 - 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Items needed for recipe:
Recipe adapted from: 100 Days of Real Food
Looking for other healthy recipes?
Spinach Tortellini Soup
Make it happen,