Weekend Recipe: Whole Wheat Pumpkin Muffins

‘Tis the season for pumpkin-flavored everything—from cookies to coffee drinks. But all those artificial flavors aside, did you know real pumpkin is actually loaded with essential nutrients like vitamin A for healthy vision (a cup of cooked pumpkin contains more than 200% of your RDA), vitamin C to support immune health, the antioxidant beta-carotene, potassium, iron and lots of gut-friendly fiber? Warm up your weekend mornings with this delicious pumpkin treat you can feel good about!

Quick and Easy Whole Wheat Pumpkin Muffins
1 + ¾ cups whole wheat flour
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
½ tsp. salt
½ tsp. baking soda
¼ tsp. cloves
¼ cup sugar
¾ cup honey
½ cup canola oil
1 cup canned pumpkin (organic)

Preheat oven to 350°. Combine flour, baking powder, spices, salt, and baking soda in a large bowl; set aside. Combine sugar, honey, canola oil, and pumpkin in a medium bowl; mix together until smooth. Add flour mixture to dry mixture and beat until well blended. Spoon batter into a well-greased muffin pan. Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Enjoy!



Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.