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 :(
Recipe:
- 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!
