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Breakfast, Desserts, Recipes

Pumpkin Muffins

Sorry I keep forgetting to take pictures each step of the way.

I have made these with or without Naturally Sweetened Chocolate Chips.

Either way they are delicious!!








 Pumpkin Chocolate Chip Muffins


1 ½ cups canned pumpkin

1 cup raw milk

1/3 cup grape seed oil

2 eggs

2/3 cup raw honey

1 tsp maple extract or vanilla

2 ½ cups fresh-ground whole wheat flour

2 tsp aluminum-free baking powder

1 tsp baking soda

½ tsp sea salt

½ tsp cinnamon

2 tbsp protein powder (optional)

½ cup naturally sweetened chocolate chips or carob chips


Blend the pumpkin, milk, butter, egg, milk and vanilla until well combined. In a separate bowl mix together the dry ingredients. Stir the dry ingredients into the wet ingredient just until blended. Do not over mix. Scoop a little more than ¼ cup into each greased muffin tins. Bake in a pre-heated 400°F oven for 15 minutes. Makes 18 muffins.


**I like to add the protein powder when I am serving these for breakfast. It’s great to start the day with some “healthy” protein.

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.



2 thoughts on “Pumpkin Muffins

  1. Amazing! Not clear for me, how offen you updating your tiffanystable.wordpress.com.

    Posted by Nadine | April 30, 2009, 10:27 am
  2. I update as often as I can. Sorry I don’t have anything more clear than that. Life just gets in the way sometimes.

    Posted by tiffanystable | May 1, 2009, 12:30 am

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