skip to Main Content

Pumpkin Muffins

Pumpkin Muffins
Yields12 Servings
 1 ½ cups whole wheat flour
 ½ cup rolled oats
 ¾ cup ground flax seed
 1 tsp baking soda
 ¾ tsp salt
 1 tsp ground cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 2 eggs
 ½ cup honey
 1 ¼ cups pumpkin puree
 ½ cup pecans, chopped (optional)
 ½ cup raisins (optional)
1

Preheat oven to 350F.

2

In a large bowl, whisk together the dry ingredients (flour through spices). In a medium bowl, whisk together the eggs, honey, and pumpkin. Pour the wet ingredients into the bowl with the dry ingredients and stir just until mixed. Fold in the nuts and raisins, if using. Spoon batter into greased muffin cups and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes and then finish cooling on a wire rack. Enjoy!

Ingredients

 1 ½ cups whole wheat flour
 ½ cup rolled oats
 ¾ cup ground flax seed
 1 tsp baking soda
 ¾ tsp salt
 1 tsp ground cinnamon
 ¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves
 2 eggs
 ½ cup honey
 1 ¼ cups pumpkin puree
 ½ cup pecans, chopped (optional)
 ½ cup raisins (optional)

Directions

1

Preheat oven to 350F.

2

In a large bowl, whisk together the dry ingredients (flour through spices). In a medium bowl, whisk together the eggs, honey, and pumpkin. Pour the wet ingredients into the bowl with the dry ingredients and stir just until mixed. Fold in the nuts and raisins, if using. Spoon batter into greased muffin cups and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes and then finish cooling on a wire rack. Enjoy!

Pumpkin Muffins
This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top