Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | cups | Whole Wheat Flour | 1 | cup | Pumpkin Puree | 3 | tablespoons | Fat Free Greek Yogurt | 1 | cup | Coconut Oil | 1 | cup | Sugar | 2 | eggs | Free Range Organic Eggs | 1/2 | teaspoons | Baking Powder | 1 1/2 | teaspoons | Bakin Soda | 3/4 | teaspoon | Salt | 1/2 | teaspoon | Cloves | 1/2 | teaspoon | Cinnamon | 1/2 | teaspoon | Nutmeg | 3/4 | cup (8 fl oz) | Water |
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Steps
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Sequence
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Step
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| 1 | Flour, Pumpkin, Water, Yogurt, Coconut Oil
Mix together and allow to rest (soak) overnight at room temperature. | 2 | Pour into muffin cups and bake 40-45 minutes at 325 degrees F. They’ll be a bit more moist than you’re used to with the “toothpick test”. Do not overbake! Allow to rest 5 minutes in the tins, then tip out to cool on racks. |
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