Healthier Pumpkin Muffins
- 1-1/2 cup Cups Whole Wheat Flour
- 1 cup Sugar
- 3/4 teaspoons Baking Power
- 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 Tablespoon Ground Flax Seed
- 1/2 teaspoons Ground Cloves
- 1/4 teaspoons Ground Ginger
- 1 Tablespoon Cinnamon
- 1 Tablespoon Nutmeg
- 1 Large Egg
- 1/4 cups Coconut Oil
- 1/4 cups Water
- 3/4 cups 100% Pumpkin Puree
- Start by mixing the dry ingredients (flour, sugar, baking powder, baking soda, salt, flax seed, spices) in a large bowl.
- Next, in a medium bowl whisk the egg and then mix in the coconut oil and water. Once combined, stir in the pumpkin puree.
- Next, slowly stir the pumpkin mixture into the large bowl of dry ingredients. Once combined let the mixture rest for 1 hour. Since it has eggs in it and if you are concerned about it, you can place it in the refrigerator for this time.
- Preheat oven to 400 F. Pour the mixture into a lightly greased muffin pan or paper/silicone liners (recipe makes roughly 9 muffins). Place pan in the oven for 20 minutes and then poke a muffin with a toothpick to see if it comes out clean. If it does, they are done. If not, keep them in the oven for another minute or two.
- Remove pan from the oven and let muffins cool for 5 minutes.
whole wheat flour, sugar, baking power, baking soda, salt, ground, ground cloves, ubc, cinnamon, nutmeg, egg, ubc, ubc
Taken from tastykitchen.com/recipes/breads/healthier-pumpkin-muffins/ (may not work)