I hope you aren’t sick of pumpkin yet. I find it very difficult to get sick of pumpkin. In fact, I’m surprised I’m not sick of pumpkin considering I began my day with Pumpkin Oatmeal, ate loads of these scrumptious pumpkin muffins all day as I was baking them, and then made and ate the pumpkin pasta for dinner. Yes, all in one day. That’s a lot of pumpkin. Still, I’m definitely not sick of it and I keep going back for more muffins. My inspiration for making muffins comes from the Bed & Breakfast Todd and I stayed at this past weekend in Cape Cod. The owner made delicious banana, nut, and cranberry muffins for us and she gave us a couple to take home! Now that I don’t have fresh muffins made for me anymore, I decided I had to make my own. These muffins are delicious and are surprisingly pretty healthy for you. If you don’t have pure maple syrup or molasses on hand, feel free to sweeten these muffins with white or brown sugar. These are moist and delicious and have just the right amount of sweetness. They are perfect as is or my favorite…toasting them and smearing them with butter. You must make these muffins before the fall season is through.
Pumpkin Muffins
Ingredients
- 1 cup white whole wheat flour
- ¼ wheat germ
- ¾ cup oatmeal
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon pumpkin pie spice
- ¼ cup yogurt
- 1/3 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 3 tablespoons molasses
- 2 eggs
- Vanilla
- 1 cup pumpkin
- ¼ cup milk
- Raisins (optional)
- Pecans, chopped (optional)
Directions
- Preheat oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray
- In a medium bowl, whisk together the flour, oatmeal, wheat germ, baking soda, baking powder, salt, cinnamon, ginger, pumpkin spice, and nutmeg.
- In a large bowl, whisk the molasses, maple syrup, unsweetened applesauce, yogurt, and eggs until combined. Whisk in the pumpkin and vanilla. Whisk in flour mixture and milk until just combined.
- Stir in optional raisins & pecans.
- Using an ice cream scoop, scoop the batter into prepared muffin pan, tap pan on counter to remove any air bubbles.
- Bake for 20 minutes or until wooden pick inserted in center comes out clean.
- Let cool on wire rack for 15 minutes.
{ 1 comment… read it below or add one }
These look so good – and healthy! I’ll be trying them. And, I want to stock up on pumpkin cans now before the season is up!
{ 1 trackback }