Pumpkin Muffins Recipe

Pumpkin Muffins

This batch made us about 48 muffins. They were perfect to eat for a whole week if you don't want to be in the kitchen for all three meals a day each day. The kids LOVED them.!

Ingredients

1 cup honey
1⁄2 cup olive oil
4 Organic large eggs
15 ounces pumpkin puree (or 1 1/2 cups cooked and mashed fresh pumpkin)
2 3⁄4 cups whole wheat flour
1⁄4 cup regular rolled oats
1 1⁄2 teaspoons baking powder- aluminum free
1 teaspoon baking soda- aluminum free
1 teaspoon cinnamon
1⁄2 teaspoon cloves
1⁄2 teaspoon nutmeg
3⁄4 cup Nature’s Path Organic Pumpkin Flax Plus Granola

Directions

1. Heat oven to 350 degrees. Generously butter two loaf pans or line muffin tins with unbleached paper muffin cups.

2. Combine honey, oil, eggs and pumpkin in a large bowl; whisk or mix until smooth.

3. Combine flour, oat, baking powder, baking soda and spices another, smaller bowl. Use a whisk to combine them thoroughly. (Or you can sift the ingredients into the bowl.)

4. Stir the dry mixture into the wet mixture until just until incorporated. Divide the batter into the loaf pans or muffin cups (fill the muffin cups about 3/4 full). Sprinkle granola over the loaves/muffins, pressing it very lightly into the surface.

5. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes for loaves and 20-25 minutes for muffins. Let cool on wire racks and remove from pans. Serve warm or at room temperature.