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Fall is fast approaching and what better way to get in to the fall mood than to add a little pumpkin! These dairy free pumpkin muffins are the perfect start to the changing seasons and at only 147 calories, waaay less guilt!

Makes 6 Muffins
Time: 30 Minutes

What you’ll need:

  • Medium mixing bowl
  • Measuring cups/spoons
  • Whisk or large spoon to stir
  • Muffin tin
  • Ingredients
    3/4 cup of whole wheat flour
    1/2 cup of granulated sugar
    2 teaspoons pumpkin pie spice
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon melted coconut oil
    1/4 cup filtered water or almond milk
    1/2 cup 100% pure pumpkin
  • Directions:
    1.) Preheat oven to 400 degrees F. Lightly grease or line a muffin tin.

    2.) Place the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in a bowl and mix well. 

    3.) Add the melted coconut oil, water and pure pumpkin to the dry mix and stir until all ingredients are blended.

    4.) Add the batter to the muffin tins. Once evenly distributed, lightly wet the backside of the spoon and smooth over the top of each muffin. Bake in oven for 20-23 minutes or until a tooth pick comes out clean. 

    Nutrition Facts:
    147 Calories, 3g fat, 30g carbs, 1g fiber, 17g sugar, 2g protein

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