Mmmmmmmmmmmuffins

We love muffins around here - it started for the girls at a very early age.  Blueberry, cranberry, pumpkin...you name it, they love it.  I came across this lower sugar recipe for the little morsels and wondered if they would miss the extra white stuff.  Nope, not a chance.  They devoured them and I may have had a couple as well.

 

  

Did I mention that we made half filled with all fruit jam?  So good! 

Sugar-Free Pumpkin Muffins
1 and 3/4 cups of whole wheat flour
1 tsp baking poweder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup apple sauce
1/2 cup honey
1/3 cup water
Optional:  Fill muffins half way and add 1/2 teaspoon of All Fruit Jam or add 3/4 cup raisins, coconut or chocolate chips (I prefer miniature semisweet chocolate chips–NOT milk chocolate which is too sugary–but this does add sugar to the recipe, though just a bit).  You can also opt to add a little brown sugar and cinnamon on the top - again, adds sugar, so keep that in mind

Mix wet and dry ingredients separately, then mix together until combined.  Bake in muffin cups at 350 for 20-25 minutes.

Here's hoping you have a weekend full of goodness!