It's practically fall, right?
I am that basic, and I don't care. Here is the first of quite a few pumpkin recipes as we welcome the upcoming fall season! I kept half of these in the fridge in an air tight container and simply reheated in the microwave. I froze the other half so that I can enjoy them whenever I like over the next few weeks.
You can add protein to these if you wish, but I would either take away a little of the flour or add a little almond milk if you choose to add protein. You can also add nuts or chocolate chips to the mixture before baking. Get creative with it!
Ingredients
1/3 cup coconut oil
1/2 cup maple syrup
2 eggs
1 cup pumpkin puree
1/4 cup almond milk
1 tsp baking soda
cinnamon to taste
1 3/4 cup whole wheat flour
Directions
Mix all of the wet ingredients until well combine.
Then add the dry ingredients and mix until well combined.
Spray the muffin pan and evenly distribute the muffin mix into the 12 cups.
Bake at 325 degrees for 20-25 minutes.
Nutrition Facts (1 muffin) Calories: 167 Carbs: 23g Fat: 7g Protein: 4g
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