Recipe: Pumpkin Whole Wheat Honey Muffins
I have a theory that every woman has one food item that she can make very well. Some women make cookies, my mother’s specialty is pie crusts. My specialty is muffins. I like making muffins, I make them frequently, and I try to make them with as much healthy stuff as I can, while still making them taste good enough for my kiddos to eat without complaining. I accomplished this mission with the following recipe.
Pumpkin Whole Wheat Honey Muffins
Makes 12 muffins (or more–I think I got 14 out of it.)
1 2/3 cups whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 15 oz can of pumpkin puree
1/4 cup applesauce
1/4 cup coconut oil (melt it before you add it)
1/2 cup honey
Optional: 1/2 cup chopped walnuts or pecans
Preheat the oven to 350F. Grease a 12 cup muffin pan or line with paper liners. In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt. Make a well in the center and put in the eggs, pumpkin, applesauce, oil, and honey. Mix just until the dry ingredients are absorbed, If you are using nuts, stir them in. Spoon into muffin cups so they are about 2/3 full. Bake for 18 minutes in a pre-heated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Don’t forget to check out Gayle’s recipe too!
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