{Whole Wheat Pumpkin Muffins} Flavored with Honey

It's that time of year again. Not quite Autumn, but I can feel it in my bones and smell it in my kitchen. The nights here have been really chilly and the mornings as well. The leaves at the tips of the maple trees are starting to turn vibrants reds and oranges, and the small critters are rushing around filling up their little homes with food to prepare for the cooler months ahead.

It's the time of year when I stand outside in the warm sun, close my eyes and appreciate everything mother nature is surrounding me with.

In our house, the oven is being used on a daily basis again. I'm writing new recipes that I can use for daycare lunches/snacks, and work take-alongs. This pumpkin muffin recipe is not as low calorie as others I've made in the past, but they are all-natural and a great alternative to the usual fat and sugar loaded muffin recipes.

This recipe is also a huge hit with the kids and everyone in the house.

{Pumpkin Muffins} Flavored with Honey
1 c. whole wheat flour
1 c. white all-purpose flour
1/2 c. pure honey
1 large, ripe mashed banana
1 c. pumpkin puree
2 eggs
1/4 c. water
1 t. baking soda
1/4 t. baking powder
1/2 t. salt
1 t. ground cinnamon
1/2 t. nutmeg
1 t. vanilla extract
{opt.}1/2 c. mini semi-sweet chocolate chips (white chocolate chips are wonderful in these also)

1. In a large mixing bowl, beat the eggs, pumpkin, water, banana, vanilla, and honey together until creamy.

2. In a medium size mixing bowl, mix together the flours, baking soda, baking powder, salt, cinnamon and nutmeg until well combined.

3. Slowly beat the dry ingredients into the wet ingredients until a thick batter is formed. Stir in the chocolate chips.

Preheat the oven to 350 degrees. Spray or line 12 muffin cups. Fill each cup 3/4 full of batter. Bake for 20-25 minutes or until a toothpick inserted comes out mostly clean and the tops and sides of the muffins are golden.


gale said...

Oh yum-these look good. I think they look pretty low-fat (maybe all the stuff I make is too high fat. lol)

Prairie Patch Quilts said...

Made these muffins today. A double batch. The only thing I changed was the flour choices. Used the wheat; and did half and half with white unbleached and oat flour. They taste wonderful. I used paper muffin cups. They kind of stick to paper. That seems to happen to me...

But, I would definitely make these again. Look forward to making a lot more recipes from your blog. Thanks so much for sharing.

Cheryl Joy said...

I've made these twice now and just love them! I would definitely not omit the chocolate chips- they are just too good. :) Love that I don't have to feel too guilty about these. Thanks so much for the recipe!