Pumpkin Muffins

Now, I’ll admit— I do not usually like pumpkin anything, but these pumpkin muffins have won me over. Warm, spiced, and perfectly moist, these muffins are a fall favorite for me and a lot of my clients. They’re packed with enough nutrients to make them a perfect breakfast on a crisp fall morning, but sweet enough to make them a delicious after dinner treat! So simple to make and impossible to resist. Feel free to make adjustments like decreasing the sugar, or adding chocolate chips!

INGREDIENTS:
1 can pumpkin
2 eggs
1 teaspoon vanilla
1/4 cup honey
1/4 cup brown sugar 1/2 cup oil 1/2 cup apple cider
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda 1 tsp cinnamon
1 cup oats
1 1/2 cup flour Handful of pumpkin seeds, optional Handful of chocolate chips, optional

DIRECTIONS: Preheat your oven to 350°F and prepare the muffin tin with liners.

In a large bowl, combine the canned pumpkin, 2 eggs, 1 tsp vanilla, 1/4 cup honey, 1/4 cup brown sugar, 1/2 cup oil, and 1/2 cup apple cider.

Stir in the 1/2 tsp salt, 1 1/2 tsp baking powder, 3/4 tsp baking soda and 1 tsp cinnamon.

Mix in the 1 cup oats, followed by the 1 1/2 cups flour, and stir until combined. This is a good time to add a handful of chocolate chips if you want them!

Fill the muffin liners about 3/4 of the way and top with a sprinkle of pumpkin seeds.

Bake for 20-25 minutes! If you decided to make this into a loaf, bake for 40 minutes to an hour or until a toothpick comes out clean.

Serve plain or with some butter and enjoy!