PUMPKIN MUFFINS

PUMPKIN MUFFINS

If you would like to make some pumpkin desserts in October catch this recipe. Lightly sweet with healthy ingredients, this muffins are perfect for breakfast or a snack.  

Ingredients: 

-2 tablespoons of melted coconut oil 

-3 tablespoons of honey 

-2 free ranch eggs 

-1 cup of pumpkin pure 

-1 teaspoon of cinnamon 

-1 1/2 whole wheat flour 

-1 teaspoon of baking soda 

Topping: 

Sliced almonds, any other nuts or oats 

Directions: 

  1. Preheat the oven to 350 F. Grease the muffin pan with coconut oil. There should be 9 muffins filled with this amount of dough. 
  1. In the bowl, whisk eggs, honey, coconut oil. Add pumpkin puree, cinnamon,  flour, baking soda. Mix it well together by spoon until the mixture will be well combined. 
  1. Fill the muffins cups with the batter and sprinkle some sliced almonds or any other nuts, if you like. 
  1. Bake muffins for 25 minutes.  

Servings: 9 muffins

Serving size: 1 muffin – 156 calories 

The muffins are still good for a few days . You can also place them in the freezer for up to 3 months.