Pumpkin-Raspberry Muffins

I will try almost anything to get my kids to eat as many fruits, vegetables and whole grains as I can during the day.  And, what’s more fun in the fall than baking with pumpkins?  Here’s a fun recipe you and your little ones will LOVE!

Pumpkin-Raspberry Muffins

Serves 12

1 cup quinoa flour

¾ cup whole wheat flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

1 cup coconut milk

1 tablespoon coconut oil

2 tablespoons agave

1 teaspoon vanilla

1 cup fresh raspberries

Preheat oven to 350 degrees.  Mix wet ingredients together in a mixing bowl.  In a separate bowl add the dry ingredients, stir, then add into the mixing bowl.  Beat until mixture looks creamy.  Put 2-3 tablespoons into each muffin liner/container.  Cook for 20 minutes.


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