Pumpkin Muffin Makeover

Here's one I've been meaning to put up for a long time! I made these yummy muffins towards the end of Christmas break. I took a recipe I found (my mom's mom's) for pumpkin bread. Then, I totally messed it up (eliminated the sugar, all-purpose flour, shortening, and water). I really had no idea how they would turn out. The batter was pretty good, which is always a good sign. They smelled good while they were baking, another good sign. When I finally tried one, I was impressed. I was kind of hoping that the brother would think they tasted too healthy, so then I would have leftovers to take to school...but no. He didn't even noticed. He loved them. The mother loved them too. Definitely a success for replacing processed ingredients with more natural ones!


Pumpkin Muffins

Ingredients:
1 cup honey (local) 
4 eggs
1/3 cup all-natural applesauce*
2 cups all-natural canned pumpkin
3 1/2 cups whole wheat flour
1/2 tsp sea salt
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon (I probably added a little extra) 

Directions:
Preheat oven to 400 degrees. 
Grease or line a 12-cup muffin pan.
Mix honey, eggs and pumpkin
Add in dry ingredients and mix
*Add applesauce until the right moisture is achieved
Divide batter into muffin cups
Bake for...15-20 minutes or until done.

I think that's about right! It's been awhile since I made them... and of course I didn't exactly write everything down.