Whole Wheat Pumpkin Muffins

If you really want to know how good these are, ask me how many my 2-year old and I ate as I was taking these pictures.  No, don’t ask…it’s not pretty.  Ok, ok…5!!  I’m not proud.
They are TOO good!!  And not bad for you!  No refined sugars, no butter, no white flour.
I doubled the original recipe because I knew I wanted to freeze some.  I should have tripled it!  I’ll be making these quite a bit, that I’m sure of.
They freeze so great too.  When I brought our extra batch to room temperature, they were just as good as the day I made them.  My children are addicted and I don’t blame them!  They make a perfect on-the-go, out-the-door kind of breakfast or a quick snack between school and ballet for my 4-year old.
Whole Wheat Pumpkin Muffins

Yield: 24 muffins

3 cups white whole wheat flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 cup honey
2/3 cup unsweetened applesauce
1 (15 oz) can pure pumpkin puree (not pie filling)

Preheat oven to 350 degrees. Line 2 12-cup muffin tins with liners and set aside. In the bowl of a stand mixer, combine the flour, pumpkin pie spice, baking soda, salt and baking powder. Add the eggs, honey and applesauce until just combined (do not overmix). Add the pumpkin puree until just combined.

Divide the batter equally among the muffin cups (I use an ice cream scoop). Each cup should be about 3/4 full. Bake until golden brown and a toothpick comes out clean, 18 - 20 minutes. Store at room temperature or freeze.


(Source:  Adapted from 100 Days of Real Food)

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