Healthy Pumpkin Muffin Recipe

Yesterday I made two batches of these very easy pumpkin muffins.  These are basic dump and stir muffins.  They come out very light and fluffy and last well.  We’re still eating them today for breakfast and snacks.  You’ll see by the ingredients that you won’t feel guilty eating them!  Hope you enjoy.

Pumpkin Muffin
1 1/2 Cups Organic flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon 
1/2 Cup Organic Unsweet Almond Milk (you can use other milks)
1 Egg
3 Tablespoons Honey
2 Tablespoons Butter
2 Tablespoons Applesauce
1/2 Cup Pumpkin
Pre-heat oven to 400 degrees.  Coat muffin pan with coconut oil or spray.  Combine dry ingredients.  In separate bowl combine wet ingredients.  Then, mix the two together.  Pour mixture into muffin cups.  
Bake for 10-14 minutes, watching carefully.  
These can be frozen and reheated later.  We eat them too fast at our house 🙂 This recipe is for 1 batch.  I doubled the recipe to make 24 muffins.  Recipe was altered from the Prevention “Low-Fat, Low-Cost Cookbook”1997
@2016, copyright Lisa Ehrman

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