The month of October can be a serious sugar high. Between the return of the Starbucks Pumpkin Spice Latte and the endless Halloween candy, it can be a dangerously slippery slope as we head into the Holiday season. Searching for ways to get my fill of that yummy pumpkin flavor without nearly all of the guilt, I was on the prowl for ways to incorporate pumpkin in a healthy and hearty way. I was thrilled when I found the recipe for Whole Wheat Pumpkin Muffins on the site Natural Chow.
What I love about the recipe is that it calls for whole wheat flour, which means the end product is the perfect mix of fiber and nutrients. The whole grains make it a great swap from my usual sugary cereals. Muffins are the perfect baked good to serve at a Holiday brunch {especially when served alongside fancy jelly} plus they are travel-friendly {I love to pack them in a Ziploc for my husband to take to work or in my kids’ diaper bag for an afternoon snack}.
So no matter your endeavor, I highly recommend this nutritious whole grain recipe to kick start your day during this beautiful Fall season!
Preheat the oven to 350 degrees F. Spray muffin pan with Coconut Oil or PAM.
In a large bowl, mix together the flour, spices, baking soda, baking powder, and salt.
In a medium bowl, combine the eggs, agave, and melted coconut oil. Add to the dry ingredients and mix together until well combined. Fold in the pumpkin puree.
Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Serve!
Learn more about the benefit of Whole Grains via the Grain Foods Foundation website. Follow their social @GrainFoods on Facebook, Twitter, and Pinterest.
This post was sponsored by the Grain Foods Foundation.
