Have I got a pumpkin muffin for you!
Not just an ordinary pumpkin muffin, but a healthy pumpkin muffin!
{made mostly with whole wheat flour instead of white flour, sweetened with honey instead of white sugar} **oh yes, and a few chocolate chips thrown in for fun!
I have made this recipe twice...and twice has it been gobbled up by everyone in this house!
We love the taste of the whole wheat and pumpkin together, and the chocolate chips just round it off nicely.
Heck, I haven't even mentioned yet...the healthy benefits of eating pumpkin!!
**Pumpkin is a powerhouse for Vitamin A, Potassium, Calcium, Iron, antioxidants, Beta Carotene and Fiber...not to mention the other vitamins: K, B, C, E. It's just all-kinds of good for you!
Now... knowing all that...all the healthy stuff about pumpkin...
there's no reason NOT to make this recipe :)
You will be healthier for it!
Don't delay...buy yourself a can of pure pumpkin puree today!
{I have not been paid by the national council for pumpkin farmers to say that......hee hee!}
WHOLE WHEAT AND HONEY PUMPKIN MUFFINS
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1 CUP PUMPKIN PUREE
1/3 CUP VEGETABLE OIL OR CANOLA OIL
2 EGGS
1 CUP HONEY
1 CUP WHOLE WHEAT FLOUR
1/2 CUP WHITE FLOUR
1 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
1/2 TSP. SALT
1 TSP. GROUND CINNAMON
1/2 TSP. GROUND NUTMEG
1/4 TSP. GROUND GINGER
1/2 CUP SEMI-SWEET CHOCOLATE CHIPS
IN A BOWL, WHISK TOGETHER, PUMPKIN PUREE, OIL, EGGS AND HONEY.
IN SEPARATE BOWL, MIX TOGETHER FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG AND GINGER.
ADD PUMPKIN MIXTURE TO FLOUR MIXTURE AND MIX UNTIL JUST INCORPORATED.
STIR IN CHOCOLATE CHIPS.
FILL MUFFIN CUPS 3/4 FULL OF BATTER.
BAKE IN 325 DEGREE OVEN FOR 25 MINUTES.
ENJOY!