What says “fall” better than the flavor and color of pumpkin? We are using pumpkin in almost every recipe these days, from a salad to a smoothie. So when I was cleaning the fridge yesterday and found some leftover canned pumpkin puree I knew pumpkin was on the menu again.
We cracked, stirred, mixed, folded and baked. In about 25 minutes, we emerged from the kitchen with a plate of these aromatic and moist pumpkin muffins that are full of fiber from whole wheat flour, protein from the eggs and milk and additional nutritious goodness from the spices and the pumpkin. They are perfect for afternoon snack, breakfast or lunchbox. Sometimes we bake a double batch of them and freeze some for later.
(makes 12 muffins)
- 2 cups wholewheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup canned pumpkin
- 2 large eggs
- 1 cup milk
- 1/2 cup canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
1. Heat over to 400F. Line a 12-muffin pan with paper liners or use 12 silicone molds. (we used the heart shaped ones for an extra touch)
2. Mix together the flour, baking powder, salt, sugar, cinnamon and nutmeg. In a separate bowl, whist together pumpkin, eggs, milk and oil.
3. Carefully add the dry ingredients to the wet and quickly mix together with just a few strokes. Do not over mix, or the muffins will be rubbery.
4. Divide the mixture into the muffin cups and bake until the toothpick inserted in the center of the muffins comes out clean, 12-15 minutes.