As clean as clean can be that is.
For me fall is a season for baking, apples, pumpkins and all things yummy. This weekend I began some fall baking.
Twice now I have made these mini pumpkin muffins. The kids and I LOVE them, and I do not feel guilty about eating them one bit.
1 1/2 c whole wheat pastry flour
1/2 c sucanat
1/2 tsp baking soda
1 1/4 baking powder
1/4 tsp ground ginger
1/4 tsp ground clove
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/4 tsp pumpkin spice
1 tsp vanilla extract
2 egg whites
1/4 cup softened coconut oil
1 cup of pumpkin puree ( I used organic)
*makes approximately 30 mini muffins.
Preheat your oven to 350.
In one bowl mix all of your dry ingredients and set aside.
In a separate mixing bowl, add all of your wet ingredients and mix till blended.
Add your dry ingredients to your wet and mix till all ingredients are blended.
Spray your muffin tins with olive oil cooking spray.
Drop approximately 1 tbs of mix into each tin.
Bake at 350 for 18-22 minutes or until a tooth pick come clean when inserted into the center of your muffins.
If making a pumpkin bread I would bake approximately 45-60 minutes, testing the center after 45 minutes. Approximately 25-32 minutes for bigger muffins.
*Please note , bread and larger muffin times have NOT been tested.
Hope you enjoy, we sure do.