Sticky Pumpkin Muffins

This yummy recipe came from Dr. Sears.
Good for nursing mommies and dairy intolerant toddlers!

Sticky Pumpkin Muffins

Pumpkin is not only yummy for little tummies, it is packed with nutrients. You can make these plain or try the add ins for more interesting flavor.

Ingredients:

1 1/2 cup whole wheat flour (use brown rice flour for gluten free)

1 tsp cinnamon (add 2 for extra flavor)

1 tsp nutmeg

1 tsp sea salt

2 tsp baking soda

2 eggs

½ cup thawed concentrated orange juice (from freezer section- do not dilute)

½ cup %100 maple syrup

1 tsp stevia (conversion 1 tsp stevia = 1 cup sugar)

2 TBSP honey or agave nectar

2 tsp vanilla extract

1 cup canned pumpkin (be sure it is purely pumpkin)

Optional: dried cranberries, raisins, nuts, coconut, ½ cup grated carrots or zucchini (hint: for really picky eaters who won’t eat green things no matter how small, use only the white part of the zucchini and it is invisible).