Sticky Pumpkin Muffins
Makes: About 1 dozen
Pumpkin is not only yummy for little tummies, it is packed with nutrients. You can make these plain or try the add-ins for a more interesting flavor.
INGREDIENTS
Preheat the oven to 350°. Mix the dry ingredients in one bowl and the wet ingredients in another. Add the dry mixture to the wet mixture. Include any add-ins that you desire Fill greased muffin tins three-quarters full and bake for 30-40 minutes. Cool completely.
Pumpkin is not only yummy for little tummies, it is packed with nutrients. You can make these plain or try the add-ins for a more interesting flavor.
INGREDIENTS
- 1 cup whole wheat flour (use brown rice flour for gluten-free)
- 1/2cup oat flour
- 1-2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. sea salt
- 2 tsp. baking soda
- 2 eggs
- 1/2 cup 100 percent orange juice concentrate, thawed (do not dilute)
- 1/2 cup pure maple syrup
- 1 tsp. stevia (or brown sugar)
- 2 tbsp. honey or agave nectar
- 2 tsp, vanilla extract
- 1 cup canned 100 percent pumpkin
- Dried cranberries
- Raisins
- Nuts
- Coconut
- 1/2 cup carrots, grated
- 1/2 zucchini, grated (Hint: For really picky eaters who won’t eat green things no matter how small, thinly shave off the green peel before grating, so that the zucchini becomes invisible.)
Preheat the oven to 350°. Mix the dry ingredients in one bowl and the wet ingredients in another. Add the dry mixture to the wet mixture. Include any add-ins that you desire Fill greased muffin tins three-quarters full and bake for 30-40 minutes. Cool completely.
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