Pumpkin Muffins

Name: Pumpkin Muffins
Yield: 12 servings
Ingredients: ⅓ cup coconut oil, melted; ½ cup raw honey; 2 eggs; 2 cups pumpkin puree or 1 can; 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 (you can use white whole wheat); ¾ cup blueberries or chocolate chips; ¾ cup walnuts, chopped

Home / Recipes / Pumpkin Muffins

By Micki Brown

CategoryBreakfast, Muffins

Yields12 Servings

⅓ cup coconut oil, melted

½ cup raw honey

2 eggs

2 cups pumpkin puree or 1 can

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 (you can 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.

Ingredients