Here are the perks of this little recipe gem:
- One bowl
- No fancy order of ingredients – just dump together and mix
- Super moist! Everyone LOVES the taste!
- Healthy Upgrades to basic recipe:
- Option for healthy fats; lower in fat than some recipes
- Recipe works great with whole wheat flour
- Pumpkin is a super food!
|Healthy Pumpkin Muffins or Bread||
- 3/4 cup honey
- 2 eggs
- 1 2/3 c. whole wheat or sprouted flour*
- ½ c. melted butter or coconut oil**
- 1/4 c. cold water
- 1 c. pumpkin (about half a 15 oz can)
- ½ t. cinnamon
- ½ t. nutmeg
- ¼ t. baking powder
- 1 t. baking soda
- ¾ t. salt
- ½ t. cloves
- 1 Tbs. molasses (opt.)
- Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
- Bread (one loaf) = 65-80 minutes
12 Muffins = 35-40 minutes
24 Mini muffins = 25 minutes
UPDATE: I have a new and improved gluten-free pumpkin muffin recipe posted that is also egg-free and dairy-free!
Here’s the recipe I started with, before I transitioned to “real food:”
The Original (not-so-healthy!!!) Recipe: Easy Pumpkin Muffins or Bread
2 eggs ½ t. nutmeg
¼ t. baking powder 1 2/3 c. flour
1 t. baking soda ½ c. oil
¾ t. salt ½ c. cold water
½ t. cloves 1 c. pumpkin (about half a 15 oz can)Mix all ingredients together. Put in greased loaf pan or muffin tin. Bake at 325 degrees.
- Bread (one loaf) = 75-90 minutes
- 12 Muffins = 45 minutes
- 24 Mini muffins = 25 minutes
Cost: about $1.50
Super foods: 3
An awesome and sort of healthy muffin that tasted amazing – but I knew I could do better. I tweaked the recipe bit by bit until, in my humble opinion, it became totally healthy. Here are the steps I followed:
- Level one: decrease the sugar by 1/4 or even 1/2 cup (1 c. sugar total)
- Level two: use half whole wheat flour
- Level three: make the “oil” melted butter
- Level four: get rid of the refined sugar and white flour altogether
Once I had made the first few changes, moving to level four (the top recipe) wasn’t that huge of a leap, but if I had tried to start there, I don’t think it would have been possible. May your “baby steps” become possible with your “not-so-healthy” favorite recipes as well!
Eventually I even fiddled with another Healthy-EST upgrade: check out the SOAKED pumpkin muffins recipe.
Now the million dollar question: what do you do with the rest of the pumpkin in the can? Here’s my simple system for leftover pumpkin including six ways to use it up. Update: I now have a list of twenty ways to use up pumpkin!
Other Pumpkin Recipes:
- Crispy (Soaked) Spicy Pumpkin Seeds
- Healthy Pumpkin Cookies (with various levels of nutrition, just like this recipe)
- Low-carb Pumpkin Pancakes (or any orange vegetable)
- Cabbage Pumpkin Soup
Other Fall Recipes:
- Apple Breakfast Bars (or dessert!)
- 5 Ways to Preserve Your Apples
- Chicken Barley Leek Soup
- Carnival of Super Foods
If you missed the last Monday Mission, click here.