Pumpkin Breakfast Muffins

Prep Time: 12 minutes
Servings: 24 muffins

Ingredients:

• 3 cups white whole wheat flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon flax meal
• 1 tablespoon wheat germ
• 1 teaspoon ground cinnamon
• ¾ teaspoon pumpkin pie spice
• ½ cup brown sugar (light or dark)
• 3 eggs
• ½ cup oil of your choice
• ¼ cup milk (can substitute non-dairy milk)
• ¼ cup yogurt (plain, can also substitute non-dairy yogurt)
• ⅔ cup water
• 15 ounces canned pumpkin
• 1½ tablespoons honey

Directions:

Preheat oven to 350°F. Coat muffin tins with a fine mist of oil or line with paper cups. Combine flour, baking powder, baking soda, salt and spices in a medium sized bowl. In a mixer on low, combine brown sugar, eggs, oil, milk, yogurt and honey until well blended. Add water and pumpkin and combine until smooth. Add flour mixture to pumpkin mixture slowly on low until just combined. Fill cups 3/4 full and bake for 23-28 minutes until toothpick comes out clean.

Notes:

Sprinkle in some raisins or semisweet chocolate chips for a little fun. Enjoy with a banana and a glass of milk or milk alternative, and you’re ready for the day!

Nutrition:

Per serving: 130 calories; 6 g fat; 17 g carbohydrates; 3 g protein; 2 g fiber; 280 mg sodium

Recipe source: https://recipes.doctoryum.org/en/recipes/pumpkin-breakfast-muffins-76730