Pumpkin Muffins

These muffins are quick to whip together and they are so nice and warming as the cool weather settles in. Spiced with cinnamon, nutmeg and allspice, its like the best part of a pumpkin pie is in muffin form making it totally acceptable to eat for breakfast. Prep: 10 minutes
Bake: 25 minutes

Ingredients
  • 2 cups whole wheat flour
  • 1/3 cup coconut oil (melted)
  • 1/3 cup honey
  • 2 eggs
  • 1/2 cup milk
  • 1 can of pumpkin purée
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
Summary of Instructions

In a large bowl, mix together the coconut oil and honey. Add eggs and continue to mix well. Stir in the milk and pumpkin purée, followed by the baking soda, salt, cinnamon, nutmeg and allspice. Finally, add the whole wheat flour and stir the mixture until combined.

Divide evenly into a muffin tin (I like to use muffin cases to make the clean up easier). Bake muffins for 25 minutes at 160°C (320°F) , or until a toothpick inserted into a muffin comes out clean. Let them cool before you indulge – the muffins are so moist that if not left to cool, they’ll fall apart or stick to the wrapper when taken straight out of the oven. Patients!

One response to Pumpkin Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s