Its fall! Well not quite, but its after the “official end of summer” and before the season technically starts, so I’m still going to call it fall.
So in honor, I created these pumpkin muffins. This was my first attempt taking a “not clean” baking recipe and turning it clean. I’m pretty excited with how they turned out!
Clean Pumpkin Muffins
1 3/4 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/8 teaspoon cloves
pinch of salt
1 cup pumpkin puree
1/4 cup coconut oil
1/2 cup milk of choice (skim, 2%, almond, soy, etc)
1/2 cup honey
Combine all dry ingredients in a mixing bowl and mix well.
Add remaining ingredients. Hint: Microwave coconut oil until it is liquid to make mixing easier.
Distribute mixture evenly into a lined muffin tin. Makes 12 muffins
Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.