(Healthier) Pumpkin Muffins

1 (15 oz) can of pumpkin puree

2 eggs

1/3 c cocnut oil (or butter)

1/2 c sugar

1 banana (mashed)

1/2 c milk (dairy or non-dairy)

2 1/2 c flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

Pre heat oven to 350. Line muffin pan with muffin tins.

Mix together pumpkin, eggs, oil, sugar, banana and milk until smooth. In a separate bowl, whisk together dry ingredients and

slowly stir into wet ingredients and then scoop into tins. Muffins will be ready in 25 – 28 minutes, they’re done when the

tooth pick comes out clean. For a loaf of a pumpkin bread, pour into a lightly oiled bread pan and bake for about 50 minutes.

Makes 13 -  15 muffins (I used a 1/3 c to scoop batter into the muffin pan) or 1 loaf of pumpkin bread.

200 calories, 6.5g fat, 2 g fiber

http://mamasweeds.com/2012/10/19/project-weight-loss-week-4/