Recipe: Two-Bite Pumpkin Muffins
Pumpkin is the perfect fall vegetable. It not only makes a beautiful autumn centerpiece, but it is a surprisingly versatile ingredient to cook with – not to mention low in calories and chock full of vitamin A and potassium . Once peeled and cooked, you can add pumpkin to soups, pasta, baked goods, and even smoothies. And don’t forget to roast the seeds for a crunchy fiber-rich snack.
This pumpkin muffin recipe is a great way to enjoy the amazing flavors of fall while boosting your vegetable intake for the day. Why bake such small muffins? Because sometimes two bites is all you need to pick your energy up and feel satisfied.
Two-Bite Pumpkin Muffins
Makes 24 “2-bite” muffins.
- 1 cup pumpkin, roasted and mashed
- 1/4 cup liquid coconut oil
- 1 egg, beaten
- 1 tbsp. honey
- 1 cup whole grain flour
- 1/3 cup cornmeal
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- In a medium bowl, mix pumpkin, oil, egg, and honey until smooth.
- In a large bowl, combine flour, cornmeal, baking powder, salt, and cinnamon.
- Stir the pumpkin mixture into the dry ingredients.
- Spoon batter into lightly greased mini muffin tins.
- Bake at 375 degrees F for 12 minutes.
 USDA. “National Nutrient Database for Standard Reference Release 27.” Agricultural Research Service. Web. 1 October 2015.