Getting Healthy from the Inside Out

Pumpkin muffins

When I made the pumpkin French Toast this morning, I couldn’t help but wonder what I was going to do with the rest of the (14oz) tin of pumpkin. However, 1/4 cup for breakfast left exactly 1 cup left for muffins!

Yum! Killed two birds with one stone! Muffins were made for my husbands lunches during the week!

Recipe would be good with raisins as well!

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>Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 1 cup maple syrup
  • 1 tbsp pumpkin pie spice
  • 2 eggs, beaten
  • 1 cup canned pumpkin

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a dozen large muffin tins or mini muffin tins (makes about 30 mini muffins)
  2. In a large bowl, combine the pumpkin, applesauce, eggs, and maple syrup; mix well. Add flour, baking soda, spices and salt and mix just so all the ingredients are moist. Pour batter into prepared muffin tins.
  3. Bake in preheated oven until a toothpick inserted into center of the muffin comes out clean. Let in pan for 10 minutes, then turn out onto a wire rack. <a
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