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Soaked Wheat Pumpkin (or Sweet Potato) Muffins
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Soaked Wheat Pumpkin (or Sweet Potato) Muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 12 hours 35 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cups whole wheat flour* I use freshly ground organic flour
  • 3/4 cup water
  • 2 tablespoons plain yogurt
  • 1/2 cup melted butter or coconut oil
  • 1 cup pumpkin puree (or sweet potato puree)
  • 1/2-3/4 cup honey depending on your sweet tooth!
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup nuts or chocolate chips (optional)

Instructions

  • The night before you want to enjoy these muffins, mix the flour, water, yogurt, and butter in a large bowl. Cover well and leave on the counter (at room temperature, NOT in the fridge) overnight, or between 12 and 24 hours.
  • The next morning, add the remaining ingredients and mix well.
  • Pour the batter into muffin cups and bake for about 12-15 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean. The time will depend on the size of your muffins cups, so keep an eye on them.
  • Enjoy!