It’s the end of October and we’re in the thick of pumpkin season. It seems that pumpkin recipes are popping up everywhere on social media. You can’t possibly go on Facebook, Pinterest or Instagram without seeing some sort of delicious pumpkin creation – pumpkin granola bars, pumpkin pancakes, pumpkin oatmeal, pumpkin bliss balls, pumpkin gnocci, pumpkin french toast, pumpkin spiced lattes, etc, etc. But come mid-November, the Christmas recipes rush in, and pumpkin will be long forgotten until next October. So I thought I’d better share this recipe with you now.
These pumpkin muffins are moist, fluffy and DELICIOUS! With only 1/3 cup of oil in this entire recipe, the pumpkin and banana take credit for the moistness without all of the fat. And don’t forget about all of the fibre packed into each muffin – flaxseeds, whole wheat flour, raisins, banana, and of course pumpkin.
I like to freeze my muffins. To freeze, let them cool and pop them in a large sealable freezer bag (they will not stick together in the bag). Individual muffins thaw within 30 minutes at room temperature, or you can microwave them for about 20-30 seconds. They’ll taste like they’re fresh out of the oven. I find these muffins to be a big time saver, as I’ll often bring one for a snack or as part of my breakfast if I’m on the run. I hope you enjoy them as much as I do!
This article is featured in The Huffington Post
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