Pumpkin Muffins

By Micki Brown

Makes approximately 12 Muffins



1/3 cup coconut oil, melted

½ cup raw honey

2 eggs

2 cups or 1 can pumpkin puree

¼ cup milk

1 tsp ground cinnamon

½ tsp ground ginger

1 tsp baking soda

1 tsp vanilla extract

½ tsp sea salt

1 ¾ cups whole wheat flour (I use white whole wheat)

¾ cup blueberries or chocolate chips

¾ cup walnuts, chopped


Preheat oven to 425 degrees

In a large bowl, whisk coconut oil with the honey, then whisk in the eggs. Add the pumpkin, milk, cinnamon, ginger, baking soda, vanilla, and salt, stir until blended. Add the flour and stir. Add the blueberries or chocolate chips, and the walnuts and fold until they are evenly distributed.

Scoop the muffin batter into muffin tins with paper liners.

Bake for 5 minutes at 425, leaving the muffins in the oven, reduce the heat to 350 and bake approximately 20 minutes or until toothpick poked into the center of a muffin comes out clean.

Serve warm, with grass-fed butter if desired.