Healthy Pumpkin Muffins
Healthy pumpkin muffins that are moist and nutritious! Use ingredients like whole grain, honey and pumpkin.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup honey
- 1/3 cup melted butter
- 1 cup canned pumpkin puree
- 1/2-3/4 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees fahrenheit. If using cast iron muffin tins, heat those with the oven to help it be more "non-stick".
- Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl or inside a well in the dry ingredients, mix together the wet ingredients including the eggs, honey, melted butter and pumpkin puree.
- Combine the wet and dry ingredients and make sure they are mixed well.
- Fold in chocolate chips
- Divide the batter into your muffin tin, filling each about 3/4 full.
- Bake until golden brown and springing back to your touch. Expect 15-18 minutes, but check frequently.
- Store at room temperature or you can freeze for later.
Notes
FLOUR
I often use different types of flour. We have tried fresh ground einkorn, spelt, white whole wheat, and whole wheat with great success. For best results when using the ancient grains einkorn and spelt do 1/2 cup white flour and 1 cup of the whole grains. This will give it more lift but allow you to at least include some of these ancient grains.
Sometimes I also have to sprinkle in a bit more flour after mixing it all together to get the right consistency with these other ancient grains - since they all absorb the moisture a little differently. You'll get a fill for what the batter should look like and then you can experiment more with confidence.
BUTTER
You could also use melted coconut oil instead of butter. That works great!
Omit the chocolate chips if desired! You could also include nuts if you would like that.
