Recipe | Pumpkin Breakfast Muffins
It seems only appropriate to celebrate the first day of Autumn by sharing a delicious pumpkin recipe, which just happens to be pretty healthy as well. But before we get to the recipe, let's talk about Autumn, shall we?
I really love the month of September (not only because it was my birthday last week) when the intense hot weather is starting to chill out and the cool air starts coming in. It's a nice break from the stupid amount of humidity we tend to get through the month of August. Though I tend to enjoy the September weather, once it starts to get any colder I really hate it. I am 100% a warm-weather gal, but I do love this sort of transition period.
Plus, pumpkins. Need I say more?
Well, I probably will anyway...
I obviously love baked goods. And I love to eat baked goods. Especially for breakfast. But the majority of the time, those baked goods are not worthy of being meals because of the high amounts of sugar (specifically refined sugar). I decided to go on a mission to create a breakfast-worthy baked good that was mostly healthy but also delicious.
And I completed my mission.
Instead of sugar, I used a mixture of honey and applesauce to keep it moist yet sweet and instead of using 100% all-purpose flour, I used 50% AP and 50% whole wheat. The result is a mostly healthy but fully delicious muffin, perfect for breakfast.
But I won't judge you if you smother some cream cheese on there...I know I probably will.
Pumpkin Breakfast Muffins
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup honey or maple syrup
1/2 tsp vanilla
1/4 cup coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1. Preheat the oven to 400°F and grease a muffin tin with cooking spray.
2. In the bowl of an electric mixer, cream together the wet ingredients. Add the dry ingredients on top and mix until combined. Do not overmix.
3. Fill muffin tins until full. Bake for 15-18 minutes, rotating pans halfway through baking, or until a toothpick inserted comes out clean.
Make this recipe for your home and share photos using #littlecitykitchen
P.S. The Happily Homemade Challenge starts TOMORROW (9/24/15) and runs until September 30th. There's still time to sign up for the FREE email course,