Pumpkin and Veggie muffins (fruit too if desired).

A pretty healthy and very yummy muffin recipe that can be modified with your desired add-ins.

I have made the same muffin recipe a number of times since the start of the holiday season and wanted to share the basic recipe. The only sweetener is from the raisins or grated apple, both optional. They are flavorful and have been a nice pre-workout snack or breakfast addition. Mix together until well blended:

  • 1 can pumpkin (15 ounces)
  • 3/4 cup olive oil
  • 4 eggs

Then add the dry ingredients:

  • 3 cups flour. I use a gluten free blend which works fine.
  • 1/2 cup flaxseed – optional.
  • 1 tsp salt
  • 2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 tsp cloves
  • 2 tsp cinnamon

Then add in 3-5 cups of other ingredients such as grated granny smith apple, grated carrot, grated zucchini, chopped nuts, and raisins. You can really add in as much of this good stuff as the batter can hold together. I have used variations with all of the above, and have also included chopped cranberries (which were wonderful in my opinion).

Put into greased muffin pans and bake at 400 degrees Fahrenheit for about 25 minutes. With all the goodness inside, they can brown before cooking in the middle so you may want to break one open to double check, but 25 minutes will probably do it.

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