Healthy Pumpkin Muffins
Naturally sweetened with honey. Try using all organic ingredients to make the recipe over the top healthy.
- 1 1/2 cups whole wheat pastry flour
- 1 Tbsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/3 cup 100% pure raw honey
- 1/3 cup unsalted butter (5 tbsp + 1 tsp), melted
- 1 cup canned pumpkin purée
Preheat oven to 350 degrees. Line muffin pan. Set aside.
In a large bowl, combine all dry ingredients. In a medium bowl, combine all wet ingredients with an electric mixer.
Fold wet ingredients into dry ingredients by hand. Do not overmix.
Scoop large spoonfuls of batter into muffin cups and evenly distribute.
Bake 17-20 minutes until tops are golden brown. Do not over bake.
Enjoy warm out of the oven with butter. Allow muffins to cool completely before storing in airtight container.
Note: Store at room temperature for 2-3 days, refrigerator for one week, or freeze for longer.
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