Pumpkin Muffins

Whipped these up last night after the littles were sleeping. I've adapted the recipe from a Betty Crocker cookbook then changed it to be more healthful. In a perfect world, I would not be using canned pumpkin, but the world isn't perfect and neither am I. These muffins, in their imperfectness, are yummy and healthier than anything I can purchase around here.


These are mini size muffins.

Pumpkin Muffins

1-16oz (14 oz works too) can pumpkin or 3 cups grated zucchini 
1/2 cup honey
1/4 cup coconut sweetener (whatever you have)
1/2 cup coconut oil melted
2 tsp vanilla
4 eggs
3 cups whole wheat sprouted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon 
1/2 tsp ground cloves 
1/4 tsp ginger
1/2 tsp baking powder
1 cup chocolate chips (optional, but not for my kids.)

Mix wet + sweeteners in one bowl, dry - chocolate chips, in another.  Add dry to wet and mix only until combined.  Fold in chocolate chips.

Grease bottoms only of muffin tins or use papers.  Bake in 350* oven for 20 minutes for regular size muffins, 15 minutes for mini muffins, or until toothpick comes out clean.

Wrap well.  Keeps 4 days room temperature or 10 days refrigerator. Make double the batch because the freeze very well.

Makes about 24 regular size muffins.

To switch it up a bit...
* chopped nuts or seeds.
* ground = hidden nuts.
* dried fruit?
* more spice.

How do you switch up your recipes?

Linked to Make Ahead Monday and Whole Food Wednesday.