Fall is here! And so are the pumpkins! At the Little House on Pine, we have found ourselves stock piled with sugar pumpkins from the backyard and huge jack-o-lantern pumpkins from fall festivities.
Pumpkin patch pickings
While we plan to store some for winter, we have found ourselves with an abundance of fresh pumpkin puree. How are we dealing with such prolificness? Enter: fluffy, delicious, and healthy pumpkin muffins! If you are looking for a way to add some variety, we definitely recommend cranberries, pumpkin seeds, or even chocolate chips!
Pumpkin muffins made from homestead pumpkins, eggs, and honey.
Whisk together dry ingredients and wet ingredients in separate bowls.
Mix together all ingredients till batter is smooth.
Line muffin baking pan with silicone or paper baking cups and distribute batter evenly.
Bake for 25 minutes or till inserted toothpick comes out clean. Let cool for 5 minutes before enjoying.
Please note that if you are baking in a cool kitchen, the coconut oil may solidify again once it is incorporated into the wet ingredient mixture. It just makes the batter a little more stiff, but not to worry, the baking process will correct any texture issues.