Pumpkin Muffins - Whole Grain

Photo by Barb D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups whole-spelt or whole-wheat flour

  • 1

    tablespoon pumpkin pie spice blend (sold in the spice aisle)

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon baking powder

  • 2

    eggs

  • 1/2

    cup honey

  • 1/3

    cup melted butter*

  • 1

    cup canned pumpkin puree (not pie filling)

  • You can swap butter for 1/3 cup coconut oil if you avoid dairy.

Directions

1. Preheat oven to 350 degrees. Line a muffin pan with liners and set aside. 2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, salt and baking powder. 3. Make a well (hole) in the center of the flour mixture and drop in the eggs, honey and melted butter. Mix together until smooth, but don’t overmix. Fold in the pumpkin puree just until combined. 4. Divide the batter among 12 muffin cups (each cup should be about ¾ full). Bake until golden brown and a toothpick comes out clean, 18 to 20 minutes. Store at room temperature or freeze for a rainy day!

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