Pumpkin Hemp Seed Mini Muffins
I’m all about using pumpkin puree year round - it doesn’t just have to be around Thanksgiving!
These mini muffins are perfect for breakfast, snack or to throw in a lunchbox.
They have a nice pumpkin flavor and are slightly sweetened with pure maple syrup.
The hemp seeds add some protein, too making this a healthy, filling muffin that is also delicious!
After baking, the muffins can store in an air tight container for 3 days or in the fridge for up to a week.
Ingredients
2 cups whole wheat flour
1/4 cup hemp seeds
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 cup pumpkin puree
1/2 cup milk (oat, almond or whole)
1/2 cup pure maple syrup
1/4 cup coconut oil, melted or olive oil
1 egg, beaten
1 teaspoon vanilla
Instructions
1. Preheat oven to 350 degrees and spray a mini muffin tin with olive, coconut or avocado oil
2. In a bowl, add the flour, hemp seeds, salt, baking powder and cinnamon. Whisk to combine
3. In a separate bowl, add the pumpkin, milk, maple syrup, oil, egg and vanilla. Whisk to combine
4. Add the dry ingredients to the wet ingredients and mix to combine with a rubber spatula
5. Scoop into mini muffin tin until the batter is almost to the top (this recipe makes about 20 mini muffins)
6. Bake for 14-16 minutes until muffins are set and a toothpick comes out clean
Pumpkin Hemp Seed Mini Muffins