Moist Pumpkin Muffins



I thought I would mix things up today and bring you a sweet little recipe to try for you and your family.

KEY INGREDIENTS FOR MOIST PUMPKIN MUFFINS

Using organic ingredients, no seed oils and brown sugar make these healthier than store bought muffins!

Here’s what you need to gather from your pantry:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

2/3 cup granulated sugar

1/3 cup coconut oil

1 cup plain yogurt

2 large eggs

1 teaspoon vanilla extract

STEP-BY-STEP INSTRUCTIONS

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or coat the pan with coconut oil or real butter 😉

Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This layer of spices is what gives these muffins their irresistible aroma.

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, yogurt, eggs, and vanilla extract. Whisk until everything is well combined and creamy.

Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to over mix!!!!

Fill the Muffin Tin: Use a ladle or spoon to fill the muffin cups about two-thirds of the way full.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Optional: Sprinkle some Organic cinnamon and/or Powdered sugar on top.

If you decide to try this delicious recipe please come back and share a picture (if you have any left =)) and how you enjoyed them. This recipe came from a teammate of mine by the way @harmonyhealth.

XO, Marie 

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