- 4 3/4 cup whole wheat flour
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon nutmeg
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 6 eggs
- 1 29 oz can pumpkin puree
- 3/4 cup unsweetened applesacue
- 1/4 cup nonfat Greek yogurt
Some would say eat as a snack, others breakfast. I say Chloe’s trying to torture me. Yesterday we began a juice cleanse together. Guess who caved at the end of the day??? That’s right Chloe. She’s so funny, she acted like she was never going to be able to eat solid food again. The result? These amazing muffins, or so I’ve been told. They smelled absolutely delicious and Mark claimed they were the best muffins he ever had. Funny since his motto is, if it doesn’t have butter or cream it’s not any good.
The timing is perfect. What a better way to embrace the flavors of fall?
I can’t wait to have one on Saturday. You bet I had her freeze a few for me.
A little tip, if you’re a regular at baking muffins or mini frittatas, invest in a commercial size muffin tin. It saves a ton of time as it hold 24 muffins instead of 12.
Preheat oven to *350
Mix all the wet ingredients in one bowl and the dry ingredients in another
Slowly fold the wet ingredients into the dry ingredients until smooth.
If you have an ice cream scoop, it’s the perfect size for a muffin, if not, use a large spoon and scoop into lined muffin tins about 3/4 of the way full.
Optional: A little cinnamon & sugar topping with 1 tablespoon of coconut sugar and a teaspoon of cinnamon. Sprinkle lightly on top of mixture.
Bake at *350 for 20 minutes or until a toothpick check comes out clean. Do this by inserting a clean toothpick into the center of the muffin