I went to Trader Joe's yesterday and after seeing the plethora of fall pumpkin treats there, (which I somehow resisted) I decided to make pumpkin muffins. I have no self control with baked goods though so I chose to make a healthy version of pumpkin muffins and used my banana muffin recipe as a base.
They are so moist and delicious. I'm always proud of myself when a baking experiment turns out.
2 cups whole wheat flour
1/4 cup flaxseed meal
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 15 oz can of pumpkin*
3/4 cup honey
1/2 cup unsweetened applesauce
1 cup Semi-sweet chocolate chips (optional)
1. Preheat oven to 350 degrees F. Lightly grease your muffin pan or use liners.
2. Combine dry ingredients in one large bowl. Mix pumpkin, honey, applesauce, and eggs in a second bowl. Then stir your wet ingredients into the dry.
3. Fill your muffin cups 3/4 full. I generally do half without chocolate chips for Pearl and then mix the chocolate in for the remaining muffins.
4. Bake for 18-22 minutes. This should make about 18 muffins.
This healthy pumpkin muffin recipe has been adapted from my banana muffin recipe.
*make sure you buy canned pumpkin and not canned pumpkin pie filling. The cans look similar, but the pie filling has sugar syrup, salt, and spices already in it. If you aren't sure, look at the ingredients. It should just say pumpkin.