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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

HEALTHY PUMPKIN MUFFINS Recipe

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This recipe for HEALTHY PUMPKIN MUFFINS is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 1/4 C Oat Flour
3 TBS Pumpkin Spice
4 1/2 tsp Baking Soda
1 TBS Baking Powder
2 1/4 tsp Sea Salt
6 Eggs
3 C Unsweetened Almond Milk, plain or vanilla
3 C Pumpkin Puree
1 1/2 C Maple Syrup
9 TBS Coconut Oil
3 tsp Vanilla Extract
3 TBS Chia Seeds
3 TBS Pumpkin Seeds
OPTIONAL: Adding dried fruit and/or nuts or raisins - Turbinado Sugar for sprinkling on top muffins
Directions:
Directions:
1. Preheat oven to 375F (350F for convection).

2. Add to medium size bowl: flour, pumpkin pie spice, baking powder and soda, sea salt , seeds and mix all ingredients till combined. Set aside.

3. Bowl of stand mixer: eggs, milk, pumpkin puree, maple syrup, coconut oil, vanilla extract. Mix on medium-low till combined.

4. Mix dry ingredients in with wet on medium-low speed till just combined. AVOID OVER-MIXING. If adding nuts and/or dried fruit, fold in after mixing.


5. Line 2-12 cup muffin pans with paper cups; using a 1/4 cup measuring cup, scoop batter into muffin cups.

6. If using turbinado sugar, sprinkle on a pinch to each muffin.

7. Bake for 20-22 mins, or until toothpick comes out clean.

8. Remove from oven and place pans on cooling rack for 5 mins.

NOTE: Serve warm or, let muffins cool to room temperature, stor in sealed container for up to 5 days (in frig), or freeze up to 3 months.
Number Of Servings:
Number Of Servings:
30-34
Preparation Time:
Preparation Time:
Prep Time: 15 mins / Cook Time: 20 mins / Total Time: 35-40 mins
Personal Notes:
Personal Notes:
Nuts may be added to recipe if desired as can dried fruit like raisins or cranberries.

 

 

 

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