Recipe: Whole Wheat Pumpkin Muffins

School snacks for tomorrow are whole wheat pumpkin muffins and homemade Goldfish crackers (vegan).  The goldfish crackers are already on this blog.  Click here for the recipe.  I asked my friend from Corvallis, Juliette, if I could share this muffin recipe of hers a long time ago and never got around to it.  This is one of our favorite muffin recipes filled with healthy yumminess.  I use whole wheat flour and honey instead of sugar, but otherwise it is the same recipe.  Thanks Juliette!

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School Snacks!

Whole Wheat Pumpkin Muffins

Ingredients:

  • 1 Cup canned pumpkin
  • 3/4 Cup unsweetened soy milk
  • 2 Tbsp. molasses
  • 1/2 Cup honey
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 1 3/4 Cup whole wheat pastry flour or white whole wheat flour

Preheat oven to 375 F.  Combine pumpkin, milk, molasses & honey in a large bowl.  Add remaining ingredients and mix to combine.  Do not over mix.  Spray a mini muffin pan and fill with muffin mix.  Cook for 8-10 minutes.

Makes 36 mini muffins.  These freeze well!

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