It's Fall, Y'all!

Fall is definitely here! I know this because I have my annual "sickness" and this year, Isaac decided to partake as well. Isaac is on the mend and today is my worst day so I'm hoping I'll be feeling better tomorrow. :) 

I also know Fall is here because I have a craving for all things pumpkiny. I think this is a very good thing!

Matt and I are eating "real food" (well, minus the past 2 days) so last week, I made some oatmeal pumpkin bread and I was soooooo not impressed. It didn't have any sugar in them and it tasted like it, too. My heart broke a little bit. And so, my mission for non-sugary, wonderfully delicious pumpkin muffins began.

I made some sweet little Pumpkin mini-muffins last night and they were just delicious! Isaac had 4 at breakfast, little piglet! I adapted a few recipes that originally used white flour, sugar, vegetable oil and less pumpkin.  It's a bit runnier than most muffin recipes using whole wheat flour but I liked that about it. I used a ziploc bag with a hole in the corner to fill the muffin tins, so that made it less messy. Also, the muffins didn't turn out dry at all which I find to be the case more often than not when using whole wheat flour. So, here's the recipe, go, make, and partake!

WHOLE WHEAT PUMPKIN MINI MUFFINS

1/2 c. melted butter
2 eggs
1 2/3 c. whole wheat flour
3/4 - 1 c raw organic honey
1 1/2  c. canned or homemade pumpkin puree
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp pumpkin pie spice
1/4 tsp. baking powder

Preheat oven to 350°F

Combine eggs, butter, and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually stir into first mixture.

Pour into greased mini muffin pans. Bake for 10-12 minutes. Makes about 36 mini muffins.