What do you do when you’re almost 41 weeks pregnant and sick of reading, watching TV, and looking for Christmas presents online? You bake! Get out the ingredients, bowls & measuring cups. Then drag a stool into the kitchen and sit at the counter to do the mixing (because standing for more than 5 minutes HURTS!). This morning I decided to bake pumpkin muffins. For some reason I bought about 6 cans of pumpkin, so I’m trying to use it up! I found this recipe, and it’s on the healthier side – which I love. Whole wheat flour and no butter. The one thing I might do differently next time is add pecans or dark chocolate chips to make them a little sweeter. I just thought I’d share the recipe in case you’re wanting to use up your pumpkin as well… hope you enjoy them.
Ingredients
- 2 3/4 cups all-purpose flour (I used 1 cup unbleached flour & 1 3/4 cup whole wheat flour)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 3/4 cup fat-free sour cream
- 1/3 cup fat-free milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- Cooking spray
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons brown sugar
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray (I made 12 large muffins instead).
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins (Don’t leave this step out! The crispy top makes these muffins).
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
November 28th, 2008 at 7:56 pm
oh man I wish you’d drop some of those off at our house for us to munch on!!
November 30th, 2008 at 8:33 pm
i like that for a nickname…”my pumpkin muffin.” i think i’ll call danny that tonight. LOL
December 14th, 2008 at 9:25 pm
Hi Casey,
Just an FYI on this…do you have Whole Foods there? If you do (or another healthy-type grocery store) you can buy whole wheat pastry flour. It is a softer wheat, so instead of doing 1/2 and 1/2, you can use all whole wheat and it’s still got the softer texture. This sounds good. Makes me sad I’ve got a wheat allergy!