Tuesday, December 31, 2013

Healthy Pumpkin Muffins

The name of this recipe should really be Super Duper Healthy But Still Delicious Muffins. Because that is what they are. But I didn't want to seem too eager about them (although I am....) so the name was shortened. I originally made these muffins a few weeks ago, and didn't think to write down the recipe (darn.) But it's okay because I remade them this weekend and they are even better than the first batch. 

According to my Pinterest feed, pumpkin is out and peppermint is in. But no! As much as I love crunchy and sweet chocolate peppermint bark that melts in your mouth a little, pumpkin is a lot more healthier and a lot more versatile. This fall I was mixing pumpkin into evveerrythang. Pumpkin muffins (duh,) pumpkin pancakes, pumpkin waffles, and even pumpkin oatmeal. Delish.

I'm also really sorry I haven't posted in so long. First I was really stressed with all of the school work leading up to winter break, then I was in Hawaii (should I post my food pics from there on here? Let me know ↓) And now I've got finals in a week so I'll probably be gone again :(

 But not to worry! Becaauuuse, I am leaving you with these healthy and delicious pumpkin muffins. These are clean, whole wheat, and dairy-free. So enjoy, and GOMAKETHESENOW.

  • 1 c whole wheat pastry flour
  • 1/2 c buckwheat flour
  • 1/2 c whole wheat flour
  • 1/4 c coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 c pumpkin puree
  • 1/4 c olive oil
  • 1/4 c maple syrup
  • 1/4 c + 1/8 c almond milk (or milk of choice)
  • 1 egg
  • 3 tbsp honey
  • 1/2 tsp vanilla
Preheat oven to 350°. Place paper muffin cup liners in either a mini muffin pan (makes 24 muffins) or a regular muffin pan (makes 12.) Grease papers. In a large bowl, whisk together the first 8 ingredients (the spices all count as one.)Set aside. In a large bowl, whisk together the last 7 ingredients until just combined. Add the dry ingredients to the wet in two parts, and stir until just combined. Fill muffin tins halfway with the batter, and bake for 10-12 minutes for minis, and 15-17 minutes for large muffins. Let cool on wire rack and eat!

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