Friday, November 6, 2009

Fall Pumpkin Muffins!

Pumpkin Bread, pumpkin muffins, pumpkin pie....I love fall! Here is a great and healthy recipe for pumpkin bread and or muffins that is not super sweet and super delicious.
1 15 oz can organic pumpkin
1/2 cup raw honey
2/3 cup unrefined coconut oil
2 teaspoons vanilla
4 large free range eggs
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup raisins or chopped nuts if desired
Heat oven to 350 degrees and grease bottoms of loaf or muffin pans with grapeseed oil spray.
Mix first 6 wet ingedients. Stir in remaining dry ingredients. Divide batter evenly among pans.
Bake loaves for about 45-1 hour, mini muffins about 15 minutes, large muffins about 20 minutes. Just check them if you're unsure- no one likes a crunchy burned muffin!
You can also use this same recipe for zucchini bread, just exchange the pumpkin for 3 cups shredded zucchini.

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