These muffins provide tons of nutritional value from whole grains, pumpkin, and added calcium from the powdered milk (as well as Vitamins A and D if the milk was fortified with these vitamins). The ones pictured here were made using previously frozen pumpkin puree. Ones made with canned pumpkin tend to look a little darker.
1 can (15 oz.) solid-pack pumpkin (or 2 cups frozen, thawed and drained pumpkin puree)
⅓ cup honey
⅓ cup coconut oil
½ cup water
1 tsp vanilla extract
2 cups whole-wheat pastry flour
1 ½ tsp baking soda
½ tsp salt
Optional: Add 2 Tbsp dry powdered milk for extra calcium
Optional: Add ½ cup dark chocolate chips or raisins
- Preheat oven to 350 degrees.
- Lightly grease muffin tin (enough for 12 muffins).
- Place pumpkin, honey, coconut oil, water, and vanilla extract in a small saucepan. Heat mixture on low heat until coconut oil is liquid, and you are able to stir all ingredients into a smooth liquid mixture.
- While liquids are warming, mix whole-wheat pastry flour, baking soda, salt, and optional dry powdered milk in a large bowl.
- Pour liquid mixture into the bowl, and stir well until mixture forms a thick, batter-like consistency. Add optional chocolate chips or raisins if desired.
- Fill muffin tins with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. If using previously frozen and thawed pumpkin puree, add an extra 10-15 minutes to the baking time.