Today was the first day it started to feel like Fall around here. There was light rain all day so I stayed cuddled up inside with my babies wearing knit slippers and sipping on a warm cup of herbal tea.
These muffins are a perfect addition to any crisp fall morning. Lightly sweetened with maple and a touch of honey and packed full of pumpkin flavor these have quickly become a favorite at our house. And the best news? Those girls of mine devoured them!
Begin by mixing up your wet ingredients...
Then in a separate bowl toss together your dry ingredients.
And finally mix together that yummy streusel topping.
Divide the pumpkin batter between twelve muffin cups and sprinkle with your topping.
And bake that batter up into big beautiful muffins!
Healthy Pumpkin Streusel Muffins
Recipe adapted from: Whole Wheat Banana Bread Muffins
Streusel Topping from: Greens & Chocolate
1/2 c. pure maple syrup
1/4 c. raw honey
2 large eggs
1 can puree pumpkin, 15oz
1 tsp. vanilla extract
2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/2 c. coconut oil, melted
1/4 c. rolled oats
1/2 c. white whole wheat flour
2 Tbsp. pure maple syrup
2 Tbsp. coconut oil, melted
1/4 tsp. ground cinnamon
Directions: Preheat your oven to 350 degrees F. Lightly grease a 12 cup muffin tin with nonstick spray and set aside.
In a large bowl or stand mixer, combine syrup, honey, eggs, pumpkin puree, and vanilla extract. In a seperate bowl whisk together 2 cups of white whole wheat flour, the baking soda, salt, cinnamon, nutmeg, and cloves.
Slowly add the dry ingredients to the wet ingredients and mix on low, using a rubber spatula periodically to scrape the sides. Once all of the dry ingredients have been added, slowly pour in the coconut oil and mix until totally combined.
Divide the batter among the muffin tin, adding a heaping 1/4 cup of batter to each cup.
Next in a small bowl combine all the ingredients for the streusel topping. Evenly sprinkle over the batter.
Bake for 20 minutes and insert a toothpick into the center of the muffin. If the toothpick, when removed comes out clean the muffins are done, if there is still wet batter on the toothpick, leave the muffins in the oven for an additional 3-5 minutes, until cooked through. Enjoy!
Wednesday, September 16, 2015
Friday, August 7, 2015
Missing Utah friends and family. Not having Tyson work from home. The terrible-twos making an early appearance. Sissy getting into every bottle of lotion, nail polish, and toothpaste possible. One word - humidity!
//SWEET4th of July BBQ. Getting lots of time with the cousins, Sissy's first movie theater experience to see Inside Out. The girls singing "I'm So Glad When Daddy Comes Home" nonstop. Healthy Chocolate Chip Cookie Bars. Our trip to Palmyra to see the Hill Cumorah Pageant. Boating with the family. Big Sister "catching" her first fish! Splash pad fun with Nana. Banana Chocolate Chunk "Ice Cream." Lots of sunshine!
Tuesday, July 21, 2015
I have to laugh that I'm posting this recipe....
Well I'm here to tell you that this too is an ice cream created by an impostor... a banana. But here's the magical thing - you toss that frozen banana in a food processor and it suddenly becomes soft serve!
Because awhile back I was talking with my sister-in-law when she told me about a recipe she had found for healthy banana ice cream and the utter disappointment when she discovered the one and only ingredient in this ice cream was simply, bananas. "That's not ice cream my friend... that a frozen banana disguised as ice cream!"
Add some peanut butter and chocolate chunks and you have a delicious creamy treat worthy of the hottest summer day! I'm sharing the recipe over on Somewhat Simple! Find it HERE.