Pumpkin Muffins

By Micki Brown

Yields12 Servings
  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
1

Preheat oven to 425 degrees

2

In a large bowl, whisk coconut oil with the honey, then whisk in the eggs

3

Add the pumpkin, milk, cinnamon, ginger, baking soda, vanilla, and salt, stir until blended.

4

Add the flour and stir

5

Add the blueberries or chocolate chips, and the walnuts and fold until they are evenly distributed.

6

Scoop the muffin batter into muffin tins with paper liners.

7

Bake for 5 minutes at 425

8

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.

9

Serve warm, with grass-fed butter if desired.

Ingredients

  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

Directions

1

Preheat oven to 425 degrees

2

In a large bowl, whisk coconut oil with the honey, then whisk in the eggs

3

Add the pumpkin, milk, cinnamon, ginger, baking soda, vanilla, and salt, stir until blended.

4

Add the flour and stir

5

Add the blueberries or chocolate chips, and the walnuts and fold until they are evenly distributed.

6

Scoop the muffin batter into muffin tins with paper liners.

7

Bake for 5 minutes at 425

8

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.

9

Serve warm, with grass-fed butter if desired.

Pumpkin Muffins