Mini Pumpkin Muffins

Happy Pumpkin Spice Season! These are the ultimate healthy pumpkin muffins made from REAL whole food ingredients. The mousse like batter makes them light and fluffy, and they are absolutely perfect in the morning slathered in a bit of cream cheese. Add strong, black coffee, and you are in for a soul nourishing treat my friends.

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I have to confess, I don't love pumpkin spice. I know... what's wrong with me? My 7 year and I do like to play "pumpkin spice I spy" while grocery store shopping. Seriously, do people really eat Pumpkin Spice Beef Jerky?! So when I say that these Mini Pumpkin Muffins are one of my favorite muffins in the whole world, I mean it!

And these little treasures are NOT just for breakfast, my 7 year old loves taking these pumpkin muffins to school in her lunchbox with Applegate Turkey Sausage, fruit and veggies. In fact, she ate them for breakfast and lunch today. 

Can you really blame her? Did you see that picture? Mmmmmmm..... REAL, whole foods ARE yummy!

Mini Pumpkin Muffin with Cream Cheese

 

ingredients

1 3/4 cups 100% Whole White Wheat Flour
2 tsp pumpkin spice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup full fat plain yogurt
1/2 cup honey
1/3 cup melted butter
2 eggs
1 cup pumpkin puree  (not pie filling)

 

Directions

Preheat oven to 350 degrees.
Whisk together wet ingredients: yogurt, honey, melted butter and vanilla in a large bowl.
In a medium size bowl combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt.
Note: If you REALLY like pumpkin pie spice and cinnamon, I would increase the pumpkin spice to 3 tsp and the cinnamon to a 1/2 tsp. The original recipe is lightly spiced.
Combine dry ingredients with wet ingredients.
I use a cookie scoop to scoop the souffle like batter into the mini cups.

Mini Pumpkin Muffins Pan

Bake for ~18-20 minutes or until a toothpick comes out clean.
Store at room temperature in a ziplock bag or freeze for crazy mornings. Pop them frozen into the microwave for 30 seconds. Voila. Breakfast!

Mini Pumpkin Muffins Cooling

Seriously... you HAVE to make these for tomorrow.

Mini Pumpkin Muffins Cream Cheese

 

Nutrition

Pumpkin-Phytochemicals are responsible for the vibrant colors that give fruits and vegetables their characteristic pigment. Pumpkin is most known for it's beautiful vibrant orange color and that comes from beta-carotene, a powerful antioxidant. Beta-carotene is not only an antioxidant that protect cell damage, it is also a precursor for Vitamin A. The body converts beta-carotene to the amount of Vitamin A needed for optimal function.  Vitamin A plays a critical role in maintaining healthy vision, neurological function, healthy skin and has even been found to slow down cognitive decline.1

Whole-grain wheat- One of the primary nutritional differences between 100% whole grain wheat and white flour is fiber and protein content. Whole grain wheat like in this lovely pumpkin muffin recipe has more fiber and protein. The additional fiber and protein helps slow digestion which can keep blood sugar under control. Also whole grains contain more vitamins and minerals.

 

Mini Pumpkin Muffins

November 17, 2016

Ingredients

1 3/4 cups 100% Whole White Wheat Flour

2 tsp pumpkin spice

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup full fat plain yogurt

1/2 cup honey

1/3 cup melted butter

2 eggs

1 cup pumpkin puree (not pie filling)

1 1/2 tsp vanilla

Directions

1Preheat oven to 350 degrees.

2Whisk together wet ingredients: yogurt, honey, melted butter and vanilla in a large bowl.

3In a medium size bowl combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt.

4Note: If you REALLY like pumpkin pie spice and cinnamon, I would increase the pumpkin spice to 3 tsp and the cinnamon to a 1/2 tsp. The original recipe is lightly spiced.

5Combine dry ingredients with wet ingredients.

6I use a cookie scoop to scoop the souffle like batter into the mini cups.

7Bake for ~18-20 minutes or until a toothpick comes out clean.

8Store at room temperature in a ziplock bag or freeze for crazy mornings. Pop them frozen into the microwave for 30 seconds. Voila. Breakfast!

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