These really are incredible. They are moist and flavorful and so easy to make aaaaaaaand…….healthy for you to feed to your little ones for breakfast!
Too many times cake recipes camouflage themselves as muffin recipes. And thus the reason that they are so widely loved by all. Perhaps these little mounds of sweet goodness need to be considered cupcakes and reserved for snacks or dessert, however.
I always saw a muffin as a baked good that was delicious and nutritious and that you ate for breakfast.
But, I’ve got to tell you, it’s tough to find that combo, or yummy & good for you in a muffin.
I’m always tweaking recipes I have or find to try to create that delicate balance.
And this one? Mmmmmmmmmm….was the feedback from my little Beach Rose. And she’s got a good little palate.
Now, you try one and see!
Let the sweet adventure begin!
In a large mixing bowl add 1 1/2 teaspoons cinnamon to 1 1/2 cups whole wheat flour,
then 1 teaspoon ground ginger (I always do a little less than a tsp, rather than more) ,
1/2 teaspoon nutmeg,
1/8 teaspoon cloves (about),
1 teaspoon baking soda,
1/4 teaspoon baking powder,
and 1/2 teaspoon kosher salt.
Whisk together until well combined.
Make a well in the center of the dry ingredients,
into which you will pour 1/2 cup vegetable oil,
1/2 cup honey,
and 1/2 teaspoon vanilla.
Stir together with a fork, till mixed thoroughly, but do not overmix.
Add 1 cup of pumpkin puree and fold it in with a spatula.
Generously grease a 12-cup muffin tin and then pour in the batter.
Bake in a preheated 350 degree oven for about 20 minutes.
Bon Appétit, Ma Chérie!