Best Pumpkin Muffins Ever!

I apologize for the delay in a post! To be truthful, Danny and I have not been as healthy as we would like to be and I took a little hiatus from baking.  Perhaps it's been looking for a house and stress at work that has kept me out of the kitchen and on the phone ordering Naked Pizza (yes that's the name).  

However, I am back to cooking and experimenting with various dishes.  In particular, I've been doing a little bit of experimentation with pumpkin bread/muffin/etc recipes and this is by far my favorite.  

I found the recipe and adapted it from this website: Hungry Healthy Girl (I'm trying to achieve one of these traits, but definitely am known for the former--let's just say this is one of my favorite quotes...see below)

Okay, enough talk...here are the muffins!  (Yes, there are two missing, because well...they just smelled too darn delicious!)

Ingredients:

• 1 1/2 cups of whole wheat flour
• 1/2 tsp of cinnamon
• 1 tsp of baking soda
• 1/4 tsp of baking powder
• 1/4 tsp of nutmeg
• 1/4 tsp of pumpkin pie spice
• 1/2 tsp of celtic sea salt
• 1/2 cup of pure all natural honey
• 1/3 cup of melted coconut oil
• 2 eggs
• 1 cup of canned organic pumpkin
• 1/4 cup of raisins

Directions:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
• Combine all dry ingredients in a large bowl.
• Combine all wet ingredients in a medium bowl.
• Fold wet ingredients into dry ingredients. Don’t overmix.
• Fold in raisins last.
• Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. 
• Bake for 20 minutes and until tops are golden brown.
• Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.

ENJOY! We did :)