Whole Wheat Pumpkin Muffins

Once a week I load my three girls up in the car and drive over to Kitty’s house where I spend an hour and a half cleaning her house. Now this is going to sound weird, it’s like a mini vacation for me once a week. Kitty is a 90 something year old who moved here from Florida to be closer to her son. The girls love Kitty! And Kitty loves them. She spoils them and plays with them for the whole time letting me clean in relative peace. It’s almost relaxing.

This week while I was cleaning I found this recipe on her counter. I thought it sounded really yummy so I snapped a picture with my phone so I could have the recipe.

Whole Wheat Pumpkin Muffins

Makes 12 muffins

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

2 Tablespoons oil

2 Tablespoons applesauce

1 can (15 oz.) pumpkin pie mix

2 eggs

1/4 cup multi grain hot cereal mix (I used Hodgson Mill’s Multi Grain with milled flax seed and Soy)

Preheat oven to 350 degrees.

Grease muffin tin. Combine flour, baking soda, baking powder, sea salt, and multi grain hot cereal. In a separate bowl combine oil, applesauce, pumpkin mix, and eggs. Poor dry ingredients into the wet ingredients. Stir until incorporated. Spoon into muffin tin until 3/4 full.

Bake for 18-20 minutes.

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