I know it isn’t fall or “pumpkin” season right now, but I can eat anything pumpkin all year round.
Pumpkin is an excellent source of vitamin A, fiber, and naturally low in fat. So let’s add pumpkin to our muffins. These muffins are great for a grab and go breakfast with a piece of fruit and it will keep you full all morning.
Makes 9 muffins
1½ cups whole wheat flour
1 cup pumpkin puree
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp salt
1/4 cup agave nectar (can substitute with honey or sugar)
1. Preheat oven to 350℉. Spray muffin tins with cooking spray or use cupcake liners.
2. Combine the whole wheat flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt.
3. In a separate bowl, combine the pumpkin, eggs, and agave. Gradually add the dry ingredients to the wet ingredients. Mix until combined. (Do not over mix – it will create a tough muffin with tunnels)
4. Bake for 20 minutes.
Just came across your blog there by browsing around, and my you have some great recipes here! I just added you to my watch-list, hopefully I’ll get to cook up something from your blog in the near future 🙂
Hope you have a great weekend, and happy belated birthday 🙂
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