These pumpkin power muffins from Coconut & Lime’s recipe came out great! I love the combination of whole wheat, flax, oats, seeds, and pumpkin. The muffins are moist and flavorful- though more reminiscent of fall than our current spring season. I made this batch of muffins to freeze and reheat for breakfast during the next couple of weeks.
I made a couple of changes to the original recipe- since I only had about 3/4 c pumpkin, I rounded out the cup with unsweetened applesauce; I used a combination of white whole wheat and traditional whole wheat; I added 1/2 t cinnamon; and I used 1/2 c brown sugar instead of 3/4 c brown sugar. I almost had to sub walnuts for the pepitas since I couldn’t find any, but then I found them in the bulk section of Whole Foods where I could buy just enough for the recipe. They add a great bite to the muffin and I don’t think I would like it with the walnuts as much as with the pepitas.
I’ll be entering this recipe and post into the contest for a Vita-Mix so wish me luck!
Estimated nutrition info:
1 1/2 starch, 1 fat serving
175 calories, 6 grams fat, 25 grams carb, 4 grams protein
congrats on your prize from coconut and lime and glad to see this recipe is so good.