Pumpkin Muffin Recipe

I finally perfected my healthier version of a pumpkin muffin recipe I discovered a few years ago. I added more pumpkin puree, cut the sugar in half, and switched to a healthier oil.  The kids definitely liked this version. They’ve been gobbling them up every morning. Try it out and let me know what you think!

Perfect Pumpkin Muffin

1 (15 oz) can pumpkin puree (not pumpkin pie filling)

2 eggs

1/2 cup melted coconut oil or 1/2 cup plain greek yogurt

3/4 cup sugar

1/4 cup honey

2.5 cups white whole wheat flour (or AP flour)

1 1/2 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Yields: 12 Large Muffins

Blend together pumpkin, sugar, oil, and honey together. Whisk flour, salt, baking soda and powder, and spices together. Add dry ingredients into wet and stir until blended. Bake 20-25 minutes at 350 degrees.


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