Wednesday, October 12, 2011

Pumpkin Muffins

Another favorite fall ingredient? Pumpkin!

I started with this recipe and only made a few changes. I replaced the oil with unsweetened applesauce and used a 50/50 mixture of whole wheat and white flour. They turned out very hearty and filling, I have been enjoying them for breakfast all week!

1 ½ cups flour (all-purpose, wheat or mix)
1 teaspoon baking powder
1 15 ounce can solid-pack pumpkin
1/3 cup unsweetened applesauce
2 large eggs
1 teaspoon pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice) *(I actually just used cinnamon and ground cloves since I didn't have this spice blend, but I'm sure this spice blend would be excellent!)
½ teaspoon cloves
½ teaspoon nutmeg
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt

1 tsp cinnamon
1 tablespoon sugar


Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.
1. Whisk together flour and baking powder in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl.
4. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.

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