Every fall you can’t turn your head without seeing pumpkin spice this or pumpkin spice that. Like it is everywhere. My kids loved the speciality pumpkin muffins so much they begged for them. I thought to myself there has to be a better way to not only make them so my family can have them all year long, but make them clean and healthy. This recipe makes a lot. They keep well in the fridge or you can freeze. Makes between 36 and 48 muffins depending on the size of your tin. I love to make extra to store away for a quick and easy snack or breakfast.
- 4 eggs
- 3 cups pumpkin puree (canned or your own)
- 1 cup of greek yogurt
- 1 and 1/4 cup of brown sugar,stevia or maple syrup
- 1/4 cup of extra virgin olive oil or virgin coconut oil
- 2 cups of whole wheat flour
- 2 cups of whole wheat pastry flour
- 1/2 cup of wheat germ
- 2 tablespoons of baking powder
- 3 Tablespoons of ground cinnamon
- 1 Tablespoon of ginger
- 1/2 teaspoon of cloves
- 1 teaspoon of nutmeg
- 1/4 teaspoon of coriander
- 2 teaspoons of vanilla
Pre heat your oven to 350. In a large bowl mix together eggs,yogurt, pumpkin, sugar , vanilla and oil. In another bowl sift together all the dry ingredients. Slowly add the dry into the wet, stiring constantly. Grease or line your muffin tins and scoop in batter until about 3/4 full. bake for about 30-35 mins or an inserted toothpick comes out clean. Allow to cool. If you would like to add a crumb topping just mix together 1/4 cup of rolled oats, 1/4 cup brown sugar and 3 tablespoons of butter. Sprinkle over the batter before baking.
There you have it folks! Sweet, tasty clean pumpkin muffins you don’t have to feel guilty about. Comments , questions or concerns drop them below!