breakfast, sweets

pumpkin muffins

OK.  Just one more post on this holiday and we move on.  The very good news is that you more than likely have everything on hand to whip out a batch of these.

pumpkin-ginger-walnut muffins

makes 12 muffins

2 c whole wheat flour

1 c brown sugar

1 t baking powder

1 t cinnamon

1/2 t baking soda

1/2 t smoked sea salt

1/4 t ground cloves

1/4 t ground cardamom

1 cup pumpkin puree

2 eggs, lightly beaten

1/4 c coconut oil (or olive if you have coconut haters)

1/4 c Greek yogurt

1/4 c pepitas

2/3 c walnuts, chopped

1/3 c crystallized ginger, chopped

Preheat oven to 350º

Combine the walnuts and ginger in a small bowl and reserve about 1/4 c to top the muffins.


In a large mixing bowl, combine all of the dry ingredients.


In another bowl, whisk together all of the remiaing ingredients.  Gently the fold the two mixtures together.  Spoon into muffin pan with liners.

Sprinkle the remaining nut/ginger mixture over the muffins.

Bake for about 20-25 minutes.