The pumpkin in this batter helps hide the gritty texture of your wheat flour, so you can grind your wheat as coarse as you want (within reason) and your kids will still devour these scrumptious yet healthy muffins. Mine sure do!

Here’s the recipe:

Sugar-Free Pumpkin Muffins

1 and 3/4 cups of whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 eggs, lightly beaten

1 cup canned pumpkin

1/4 cup canola oil

1/4 cup apple sauce

1/2 cup honey

1/3 cup water

3/4 cup raisins or coconut (I prefer sugar-free or regular miniature semisweet chocolate chips–NOT milk chocolate which is too sugary.  The raisins just weren’t as kid-friendly)

Mix wet and dry ingredients separately, then mix together until combined.  Bake in muffin cups at 350 for 20-25 minutes for regular size muffins or 8-12 minutes for mini muffins.