Pumpkin Muffins

These healthy pumpkin muffins make for a nutritious breakfast or snack option, and you can adjust the sweetness to your preference by varying the amount of honey or maple syrup used.

Ingredients:

- 1 1/2 cups whole wheat flour

- 1/2 cup whole rolled oats

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 2 teaspoon of pumpkin pie spice OR

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

- 1 cup pumpkin puree (canned or homemade)

- 1/4 cup honey or maple syrup for sweetness

- 1/4 cup unsweetened applesauce

- 1/4 cup plain Greek yogurt or dairy-free alternative

- 2 large eggs or flax eggs (for a vegan option, mix 2 tablespoons ground flaxseed with 6 tablespoons of water and let it sit for a few minutes)

- 1 teaspoon vanilla extract

- optional, but recommended … 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, or pumpkin seeds)

- optional, but recommended … 1/2 cup dried cranberries, raisins, chopped dates, or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

2. In a large mixing bowl, combine the whole wheat flour, oat flour, baking soda, baking powder, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). Stir until well mixed.

3. In another bowl, whisk together the pumpkin puree, honey or maple syrup, applesauce, Greek yogurt or dairy-free alternative, eggs (or flax eggs), and vanilla extract. Mix until everything is well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If you're using nuts, seeds, or dried fruit, fold them into the batter at this point.

5. Using a spoon fill each muffin cup about 2/3 full with the batter.

6. Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Buon appetito!

For more information, inquiries about one-on-one visits with a dietitian, or other questions, please feel free to contact us at info@cultivatewnc.com