Since fall is right around the corner, I wanted to share one of my favorite pumpkin recipes, whole wheat pumpkin muffins. Oh and be sure to check out Saturday's recipe for firecrackers in case you missed it.
This recipe was given to me by one of my mom's "bunco babes" Marilyn! She made whole wheat chocolate chip muffins a couple years ago at my parent's lakehouse and I have been making them ever since (experimenting with flavors and mix ins). These are easy, healthy and great snacks for on the go.
2 Cups Whole Wheat Flour
3 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
3/4 cup applesauce
1 can of pumpkin
1. Mix dry ingredients together and set aside
3. Scoop into lined muffin tin and bake for 23-25 minutes at 400 degrees
Thanks to my new best-money-ever-spent cookie scoop, my hands stayed clean and my muffins looked pretty darn perfect (except for the last 2 invalid ones I made from scraping the bowl with a spatula)
I like these muffins warm with butter and Jon likes his frosted with peanut butter...mmm mmm.