pumpkin muffins

Mr. Orange was sneaking muffins right out from under me!

The kids have been asking to have something besides green smoothies and toast for breakfast.  We agreed on pumpkin muffins (they still have to have their smoothie gone before lunch).  I found this recipe last year and we all loved it.  This year we have changed some of our eating habits and have cut out refined sugars and flours.  I tweaked the recipe today and this is what we came up with.  They must have turned out pretty well because the kids and I ate 12 of them in 45 minutes!  I hope you like them as much as we do!!!

Pumpkin Muffins

1 1/2 cups whole wheat pastry flour
1 tsp aluminum free baking powder
1 - 15 oz can pumpkin (NOT pumpkin pie filling!!!)
1/3 cup olive oil*
2 large eggs*
2 1/2 tsp pumpkin pie spice
1/4 cup sucanat*
1/2 cup (a little less than...) agave
1/2 tsp baking soda
1/2 tsp himalayan salt or sea salt

Preheat oven to 350 F. Line mini-muffin pan with muffin cups or spray with cooking spray.

Mix together pumpkin, oil, eggs, pumpkin pie spice, sucanat, agave, baking soda, and salt in a large bowl until smooth.  Mix together flour and baking powder and add to pumpkin mixture.  Mix until just combined.

Add about a tablespoon of batter to each muffin cup so that each cup is about 3/4 full.  Bake until puffed and golden brown and a toothpick inserted into the middle of the muffin comes out clean, 18 minutes.  Makes about 3 dozen muffins

I would really like to make these free of animal products, so next time I am going to try making them with chia seeds instead of the eggs.  I'm also going to try making them with agave (to replace all of the sugar) and coconut oil in place of the olive oil.  I'll let you know how that goes.  Enjoy!!!