Healthy Pumpkin Muffins

Healthy Pumpkin Muffins (can also be gluten and sugar free...my successful modifications!)
I got this recipe from a holistic moms group individiual.  Great recipe!

Makes 1 dozen regular size muffins or 30 mini muffins. 

Original:
1 1/2 C. All-Purpose Flour or white/wheat blend
                 (or 1 C. Brown Rice flour & 1/2 C. corn starch & 1 tsp. xanthan gum)
1 tsp. baking powder  (2 tsp. if gluten free)
15 oz. pumpkin, canned
1/3 C. oil
2 lg. eggs
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. nutmeg
1 C. sugar  (or 1/2 tsp. Stevia and 1/2 C. honey)
1/2 tsp. baking soda
1/2 tsp. salt

Topping: 1 tsp. cinnamon and 1 Tbsp. sugar (or xylitol) mixed together in a bowl  (optional...even great without this!)

  Put oven rack in middle position.  Preheat oven to 350°F.  Put liners in muffin cups or spray with non-stick cooking spray.  Whisk together dry ingredients.  In a separate bowl, whisk together all the wet ingredients.  Then add the dry ingredients into the wet and whisk again.  Divide batter among greased muffin cups (about 3/4 full), then sprinkle tops with cinnamon-sugar mixture.  Bake (about 25-30 minutes for regular and 15-17 min for mini-muffins) until puffed and golden brown and the middle comes out clean when tested. 

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Applesauce Muffins

Applesauce Muffins

From The Friend November 2010
Modified by Laura Cannon
I love how moist these muffins were! They also stayed moist the next day also.

6 Tablespoons butter (can try olive oil later)
1 1/2 C. Whole Wheat Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 C. honey
1 1/2 C. applesauce

Preheat oven to 375°F. Melt the butter in microwave or small pan. Mix all ingredients together (generally first the dry with the dry and wet with the wet and then together). Fill 12 oiled cupcake molds about 2/3 full (though I filled it all the way). Bake for about 20 minutes.

Zucchini-Carrot Muffins

Zucchini-Carrot Muffins

From Family Circle Magazine
Modified by Laura Cannon

Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes

2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds

1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.