Whole Wheat Pumpkin Muffins

It’s that time of year when the pumpkin recipes are flying around the internet.  These whole wheat pumpkin muffins are delicious.  They are a more wholesome take on a great seasonal muffin recipe.  I swapped whole wheat flour for white flour and substituted honey instead of white sugar.  You can add nuts or chocolate chips if you like as well. These whole wheat pumpkin muffins smell amazing while baking, enjoy!

Whole Wheat Pumpkin Muffins

Makes 15  regular sized muffins.

2 c. whole wheat (sprouted) flour

1/2 c. brown sugar (sucanat)

1 t. pumpkin pie spice

1/4 t. cinnamon (this is a great brand)

3/4 t. baking powder

1/2 t. baking soda

1/2 t. salt (I like this kind)

2 eggs

3/4 c. pumpkin puree

1/2 c. butter (can do half applesauce and it works great)

1/2 c. local raw honey

1/2 c. chopped walnuts/chocolate chips (optional)

Directions:

1. Preheat oven to 350.

2. In a large bowl mix flour, sugar, spices, baking powder, baking soda, and salt.

3. Make a well in the center and add eggs, pumpkin, butter and honey.  Mix just until absorbed.  You can melt the butter and honey in a small saucepan on low to make this easier, just be careful not to scramble the eggs when you pour in the hot mixture!

4. Fold in nuts or chocolate chips.

5. Fill muffin tins 3/4 way full and bake 15-18 minutes.

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Nourishing Joy, The Prairie Homestead, Homegrown and Healthy, Natural Living Mama, Delicious Obsessions, Healthy Roots Happy Soul, Growing Home Blog, Holistic Squid, Whole New Mom, Kelly The Kitchen Kop, Frugally Sustainable, Real Food Forager, Thank Your Body, My Humble Kitchen, Food Renegade, Natural Family Today, Girl Meets Nourishment, Little House Living