If you’re looking for a healthy pumpkin muffin recipe, this is a good one, found at A Slice Of Homeschool Pie.
2 cups gluten free all-purpose baking flour
1-1/2 teaspoons baking powder
1/2 teaspoon sea salt
½ tsp of nutmeg
½ tsp of pumpkin spice
½ tsp of ginger
Sprinkle of cinnamon and cinnamon sugar
¾ cup of raw honey
2 ¼ cups of canned pumpkin
1/3 cup oil (can substitute applesauce)
1 ripe banana (mashed)
1 teaspoon vanilla extract
Preheat oven to 350° F.
Mix dry ingredients: flour, baking soda, salt, etc. in a bowl.
In a large bowl, add raw honey, pumpkin, and oil; mix together.
Add the mashed banana and vanilla and mix thoroughly.
Add the flour mixture a little at a time and stir to mix.
Fill muffin pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Make some honey butter to spread on the muffin if you like (one part butter to one part honey).
Servings: Approximately 21 muffins