Friday, February 20, 2015

Whole-Grain Pumpkin Muffins

While I had the 100 Days of Real Food checked out from the library, I sampled several of her recipes.  This was one of my favorites!  The muffins were extremely moist and flavorful.  And I'm a sucker for a really good muffin!

1 1/2 cups whole-spelt or whole-wheat flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1/2 cup honey
1/3 cup melted butter
1 cup canned pumpkin puree (not pie filling)

Preheat the oven to 350.  Line a muffin pan with liners or spray with cooking spray and set aside.

In a large bowl, whisk together the flour, pumpkin pie spice, baking spa, salt, and baking powder.  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 over mix.  Fold in the pumpkin puree just until combined.

Divide the batter among 12 muffin cups.  Bake until golden brown and a toothpick comes out clean, 18-20 minutes.  Store at room temperature or freeze for a rainy day!

recipe taken from 100 Days of Real Food

1 comment:

  1. Just made these and they were indeed delish! Perfect use for the pumpkin I bought the other day with no specific plans of what I was going to use it for!


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