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Healthy Pumpkin Muffins

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Healthy Pumpkin Muffins

Another pumpkin favorite for the fall holidays, this healthy muffin recipe is easy to make and absolutely delicious. No reason you can’t have a low fat alternative to this classic recipe! I like the wheat flour for this recipe instead of either all white or white wheat flour but you could easily substitute either.

You could also spice it up with cinnamon, cloves, nutmeg and ginger I just cut corners and used our pumpkin pie spice instead (it has the same things in it). And for this recipe I also substituted the honey for white sugar so be sure to watch your cook time as honey browns much faster

Ingredients
1-2/3 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp Sea Salt
2 tbsp Pumpkin Pie Spice
3/4 cup honey
2 eggs
1/3 cup canola oil
1/4 cup cold water
1 tbsp molasses
1 15 oz can pumpkin puree (not the pie mix)

Directions:
1. Put the first five ingredients in a bowl and mix together
2. Put the remaining six ingredients in a separate bowl and mix on low speed
3. Add the first bowl of ingredients to the second bowl and mix thoroughly
4. Divide batter among muffin cups (each should be about 3/4 full)
5. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean (approximately 25 to 30 minutes)

Serves 12

Nutritional Information (per serving)
Protein 2g
Carbs 30g
Fat 7g
Fiber 3g
Calories 184