I love all things pumpkin and all of the donut and coffee shops have pumpkin sweets that are full of all kinds of horrible ingredients to tempt me. My daughter and I decided to adapt a recipe we found at Allrecipes.com. They came out super moist and the raisins added an extra sweetness that we love. They take a little while to make, but once made they make for quick breakfasts, or lunch or dinner sides. We love to eat them all day and with all the great ingredients they make for a perfect healthy treat. Yum!
Prep Time: 30 minutes Bake Time: 25 minutes
Ingredients:
2 Cups Whole wheat flour 1 cup pumpkin puree
2 tsp baking powder 1/4 cup honey
1 tsp baking soda 2 cups unsweetened applesauce
2 tsp cinnamon 2 tbsp coconut oil
2 tsp nutmeg 1 tsp vanilla
2 eggs 1 1/2 cup raisins (nuts or dried cranberries would be good too)
Directions:
1. Preheat oven to 350* Mix all of the dry ingredients. (flour, baking powder, baking soda, cinnamon and nutmeg)
2. In a separate bowl beat the wet ingredients. ( eggs, pumpkin, honey, applesauce, coconut oil and vanilla)
3. Slowly fold in the dry ingredients to the wet ingredients. Mix well, but do not over mix. This will toughen the muffin.
4. Fold in raisins.
5. Spoon muffin batter into 18 muffins cups.
6. Bake 25 to 30 minutes
7. Cool completely. Enjoy!
These muffins freeze well. Put in a freezer bag up to 3 months if you won't eat them right away.
