Recipes and Tips for Healthier Living and Smarter Budgeting

Monday, April 22, 2013

Pumpkin Muffins

I found this recipe on Very Best Baking, and with the modification of whole wheat flour and honey (instead of refined flour and sugar), my family loved these muffins! Yet another tasty dish to make with pumpkin.

Pumpkin Muffins

3 c. whole wheat flour
1 Tb. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger
1/4 tsp. cloves
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 c. honey
1 can (15 ounces) pure pumpkin--or use your own homegrown pumpkin puree
4 large eggs
1/2 c. canola oil
1/2 c. water or orange juice (I didn't have orange juice this time, but would love to try it next time)

Preheat oven to 350° F. Paper-line or grease about 24 muffin cups.

Combine flour, pumpkin pie spice, baking soda, and salt in large bowl.

Combine honey, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. 

Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags. These also freeze well.


Julie said...

Made these today, and loved them. Thanks for sharing the recipe.

Katrina said...

You're welcome! So glad you liked them. :)

Rob & Emily Willardson Family said...

I was looking for a recipe for pumpkin muffins online and found several that have so much sugar, I would consider that a cupcake! I knew where to turn to find a honey substitute and whole wheat! Thanks for sharing, I will be trying these soon!


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