Even though Halloween is tucked away until the earth turns 'round once more, pumpkins are still featuring large around here! We are still making Pumpkin Pies...they don't last long around here. And a few days ago, we cut a pumpkin in half and used one part to make Pumpkin Soup...the other half, we baked and saved for Pumpkin Muffins - one of our very favorite things to eat!
Pumpkin Muffins
1/2 of a pumpkin, baked and scooped from its shell ( about 2 cups)
1/3 c coconut oil (or melted butter)
2 eggs
1/3 c applesauce
2/3 c raw sugar
1 1/2 c white wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp grated nutmeg
1/4 tsp ground allspice
1 tsp cinnamon
-Preheat oven to 350 degrees and grease a muffin tin.
-Stir first 5 ingredients together in a bowl, mixing well and making sure the pumpkin is beaten quite smooth.
-In a separate bowl, blend the last 8 ingredients together.
-Add wet ingredients to dry ones and very gently mix...just enough to bring the ingredients together.
-Spoon into prepared muffin tin and bake at 350 for 30 minutes.
-Makes 1 dozen
These are also good with a handful of pumpkin seeds (or sunflower seeds, slivered almonds, chopped pecans, etc) thrown in with the dry ingredients...a sneaky dose of protein to go with all that secret vitamin A :)
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