Pumpkin Muffins
By Micki Brown
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
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
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