Clean Eating Pumpkin Muffins

Today I made these yummy pumpkin muffins! They are clean and even fall into the 21 Day Fix nutrition program! Who doesn't want pumpkin EVERYTHING in the Autumn months! Pair with a nice cup of coffee and you have a nice healthy and hearty breakfast.

 

The great thing about muffins, is you can make a batch a head of time and you have breakfast at your fingertips on the way out the door in the mornings! No excuses to skip breakfast now!  

 

The recipe is as follows:

 

Ingredients:

1 1/2 cups  whole wheat flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon pumpkin pie spice 

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/4 cup pure organic honey

1/4 cup pure maple syrup

1/3 cup melted butter or melted coconut oil

1 cup  pumpkin puree

 4 oz of natural applesauce

 

Instructions:

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
2. In a large bowl, mix together the flour, spices, baking soda, baking powder, and salt.
3. In a medium bowl, combine the eggs, honey, and melted butter (or coconut oil). Add to the dry ingredients and mix together until well combined. Fold in the pumpkin puree and applesauce.
4. Pour the batter into the prepared muffin pan so it’s evenly distributed. I like to fill a 1/4 cup measuring cup and it makes them even and just enough for a dozen! Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store in an airtight container at room temperature for 4 days or place in a freezer bag and freeze for up to three months.



I would love to know how you liked them! I want to try them with half the amount of flour next time and replace with old fashioned oats and add in some pecans! Drizzle the warm muffins with a little honey after they come out of the oven and you have a nice little sweet treat!