Mini Pumpkin Muffins

These little guys are a prefect healthy snack for everyone to enjoy! My kiddos love them! I even send them to school in Bailee’s lunch to change up her lunches. This recipe is very versatile too. It can be used as a bread, muffins or mini muffins. With a little tweaking it would probably make an excellent mini donut recipe too! Hmm… I might just have to start working on that! Enjoy!

1 1/2 c whole wheat white flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 eggs

1/2 cup coconut oil

1/2 cup honey

1/2 tsp vanilla

1 cup pumpkin puree (homemade or can will work, I’ve used both)

Mix dry ingredients in a large mixing bowl. Make a well and add eggs, oil, honey, vanilla. Mix well but be careful not to overmix.

Place muffin liners in pans and fill 3/4 full. (I use a tablespoon cookie scoop and it works great!) Bake at 350 for 7-9 min or until toothpick entered in center comes out clean.

If you prefer larger muffins bake 18-20 min and for a loaf bake approx 30-35 min.