Tuesday, 8 October 2013

Pumpkin Spice Muffins

Something that always seems to be a constant in the fall is pumpkin, and what better way to celebrate and welcome the change of colors with some Healthy Pumpkin Spice Muffins.

The ingredient list may be long but I kid you not, these things are amazing, and made butter and vegetable oil free.  This recipe is my favorite because it sneaks in some carrot, and who doesn’t love carrots.

            1-1/4 cups all-purpose flour
            1/2 cup whole wheat flour
            2 tsp pumpkin pie spice
            1-1/2 tsp baking powder
            1 tsp baking soda
            1/2 tsp sea salt
            1 cup canned pure pumpkin (This is NOT pumpkin pie filling)
            1/2 cup plain fat-free Greek yogurt
            1/2 cup raw honey, melted
            1/4 cup coconut oil, melted
            1 egg
            1 tsp pure vanilla extract
            1 cup finely grated carrots
            1/3 cup dark chocolate chips

First, preheat your oven to 375F. Next you’ll want to spray your muffin tin or you can just use muffin cups, whatever fits your taste.
In one separate bowl, combine all the dry ingredients, excluding the chocolate chips.
In another bowl, mix together all of the other ingredients, whisking them until they’re fluffy.
Finally, combine the two bowls and mix well. The dark chocolate chips are optional, but remember that they do have health benefits!
Bake them for about 20 minutes, but keep an eye on them. With a tooth pick, you will be able to see whether or not they’re done.

Happy baking!

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