Its FALL! So naturally it only makes sense to incorporate sugar and spice and everything nice (aka pumpkin) into all our cooking, but most importantly BAKING.
In honor of the fallen summer leaves, I’ve turned a not so healthy recipe into these clean muffins that won’t leave you feeling heavy but will definitely leave you SATISFIED. Oh and your house will be left smelling heavenly, which is also a major plus!
Pumpkin Spice Muffins:
1 3/4 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1 teaspoon pumpkin spice
pinch of salt
1 cup pumpkin puree
1/2 cup milk of choice (skim, 2%, almond, soy, etc)
1/2 cup honey
Preheat oven to 350 degrees
First combine all dry ingredients in a mixing bowl.
Add remaining ingredients, mixing well until smooth (the batter will be kind of thick)
Lightly grease muffin/cupcake pan (I used a mini muffin pan!) and distribute the mixture evenly throughout the pan.
Bake for 20-25 minutes.
Cream cheese Cinnamon-maple Glaze*
1 container Betty Crocker cream cheese icing
1 tablespoon maple syrup
1/2 tablespoon cinnamon
Mix all ingredients in the icing container until combined.
Lightly glaze muffins when out of the oven and warm.
*I admit, the glaze does not sound so “healthy” but you use a very minimal amount. You can obviously opt out of using the glaze, as the muffins taste amazing as is!
FOOD for FIT 
Everything about this recipe sounds delicious. I absolutely love everything pumpkin flavored, and it is that time of the year. I will have to pass this recipe onto my mom because she is a fantastic baker! Thank you for the recipe.
They look pretty awesome. So… Why haven’t these made their way into class?
It looks so yummy. I want to eat one!
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