Healthy Muffin Recipe

I love muffins. They are tasty, easy to make, and there are healthy options to feed your whole family. I am in a muffin mood lately so I thought I’d share a basic recipe that you can customize to your taste and to the season.

This recipe is a pumpkin base, which I love and is full of fiber.

You can add:

• zucchini,

• carrots,

• apples,

• raisins,

• walnuts,

• cacao nibs,

• flaxseed,

• hemp hearts,

• or other healthy add ins that call to you.

And, bonus, there’s no refined sugar in this recipe.

Here’s to happy, healthy eating!

INGREDIENTS:

• ▢1 cup canned organic pumpkin

• ▢6 tablespoons unsalted butter (about 3/4 of a stick)

• ▢½ cup honey or pure maple syrup

• ▢¼ cup milk (dairy, almond, oat, etc.)

• ▢2 eggs

• ▢1 teaspoon vanilla extract

• ▢1 teaspoon baking soda

• ▢½ teaspoon baking powder

• ▢½ teaspoon salt

• ▢1 tablespoon pumpkin pie spice, OR 1 ½ teaspoons cinnamon, 1 teaspoon allspice, ½ teaspoon nutmeg, and ¼ teaspoon cloves

• ▢1 ½ cups white whole wheat flour (or baking flour of your choice)

• ▢Add-ins: I am adding one shredded zucchini, 1/2 cup of chopped walnuts, and 1/2 cup of raisins to my recipe today.

INSTRUCTIONS:

• Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.

• Melt the butter and transfer it to a large mixing bowl.

• Add the pumpkin, honey or pure maple syrup, and milk to the bowl. Whisk to combine. Whisk in the eggs and vanilla extract.

• While sifting, add the baking soda, baking powder and salt and whisk until well combined. Whisk in the pumpkin pie spice (or spices listed).

• Using a spatula, mix in your sifted flour and additional add-ins.

• Scoop batter into the prepared muffin pan.

• Bake muffins for 15-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

ENJOY!