Out of my (half) day off, I've created a recipe to share. These are healthy pumpkin muffins that are smelling up my kitchen right now so lovingly. They are missing lots of the fat and high-glycemic-index sugars of other muffins and they'll make for great breakfasts!
You'll need:
3 c. whole wheat flour
1 c. white flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 t. nutmeg
1 c. raw sugar
1/2 c. agave nectar
3/4 c. cinnamon applesauce (I made mine from scratch so it's chunky, but premade works too, of course.)
4 eggs
1 can (15 oz) pumpkin
1 t. vanilla extract
1 t. maple extract
1and1/2 c. buttermilk
Mix first 8 ingredients, set aside. Mix next 7 ingredients, sifting soda and spices. Add dry to wet and mix 'til well-combined. Add buttermilk. Pour into greased or paper-lined muffin tins. Bake at 400 degrees for 20 min. Yield: 2(large)-3(smaller) dozen. (If making smaller muffins, bake for 15 min.)
Enjoy!
Recipe developed from Ellie Krieger's recipe here.
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