Skinny Pumpkin Muffins

Happy (almost) Thanksgiving! The holidays are all about celebrating friends and family, watching nostalgic holiday classics and of course, indulging in our favorite foods! While it is hard to stay on track around this time of year, it is definitely not impossible! Throughout the months of November and December this year, I have dedicated my time to adapting some of my favorite seasonal favorites in order to find a way to make these dishes lower in calories, without compromising taste! 

Today, I am sharing my favorite Thanksgiving morning treat, pumpkin muffins. One of my Thanksgiving traditions includes watching the Macy’s Day Parade and enjoying a pumpkin muffin with a fresh cup of coffee. In an attempt to keep my Thanksgiving tradition alive while still keeping on track, I decided to adapt my favorite pumpkin muffin recipe to bring you these Skinny Pumpkin Muffins!

Skinny Pumpkin Muffins

Skinny Pumpkin Muffins

Time: 30 Minutes
Makes 6 muffins

What You'll Need: 
+ 3/4 cup of all-purpose flour
+ 1/2 cup of sugar
+ 2 teaspoons pumpkin pie spice
+ 1/2 teaspoon baking powder
+ 1/4 teaspoon baking soda
+ 1/4 teaspoon salt
+ 1 tablespoon melted coconut oil
+ 1/4 cup water
+ 1/2 cup 100% pure pumpkin

Directions:
+ Preheat oven to 400 degrees F. Lightly grease or line a muffin tin.
+ Place the whole wheat flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in a bowl and mix well. 
+ Add the melted coconut oil, water and pure pumpkin to the dry mix and stir until all ingredients are blended.
+ Using a spoon, add the batter to the muffin tins and bake in oven for 20-23 minutes or until a tooth pick comes out clean. 

Nutrition Facts:
147 Calories, 3g fat, 30g carbs, 1g fiber, 17g sugar, 2g protein