Whole Wheat Pumpkin Muffins with Stevia ~ posted by mom2abcd

Created by Rachel Jones

Yield: 24 Muffins or 2 Loaves

Oven: 350 degrees F

In large bowl mix:
1/2 c. honey, sucanat, rapadura etc. (or up to 1 c. if you omit stevia)
1/2 t. liquid stevia (I used Stevita Stevia brand liquid)
1/2 c. oil
3 eggs
1 1/2 – 2 c. pumpkin (banana, applesauce etc.)
1/2 c. water or milk – more if needed to thin batter
(store canned pumpkin is thicker than frozen)

In smaller bowl mix:
3 1/2 c. flour (4 1/2 c. spelt flour)
1 1/2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. nutmeg OR
2 t. pumpkin pie spice instead of cloves, cinnamon and nutmeg

Add dry ingredients to wet and mix lightly. Do not over mix. Add if desired and mix lightly:
1 c. raisins
1 c. chopped walnuts

Fill muffin tins 2/3 full to almost full. Bake 15 minutes. Remove from muffin tins to cool.

These freeze well. Bake loaves 45 – 55 minutes.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s