Pumpkin Muffins

Nothing is better during the fall and winter months than a pumpkin bread or muffins. As soon as we hit Halloween season, I am craving these. They are very moist and so tasty. They are the perfect snack to pack in your lunch, make for a party, bake sale, Thanksgiving or Christmas brunch. Need more reasons to make them?!

Pumpkin is so good for you. It’s high in vitamin A, vitamin C, vitamin K, iron, potassium, maganese and fiber. It is low in fat, cholesterol and sodium and tastes delicious. I never feel guilty when I eat my pumpkin pie around the Holiday season!

Apart from the traditional use in pies and breads over the Holiday season, you can add it to soups, oatmeal, smoothies (yeah, you heard me right. I’ll be sharing a few smoothie recipes soon). Stock up on it now so you have plenty of time to get sick of it by the time Christmas rolls around. I know I will!

I like mixing whole wheat flour with all purpose flour when I bake. The texture is still light and moist and you get more of those healthy grains, without being too dense. The molasses is what really makes these special in my opinion so if it’s not something you normally have in your pantry, try it! You can use it for other cookie recipes and during Christmas for that Gingerbread house.

Pumpkin Muffins

Recipe adapted from Cooking Light

INGREDIENTS:

1  cup  all-purpose flour
1 1/4 cups whole wheat flour
2  teaspoons  pumpkin pie spice
1 1/2  teaspoons  baking soda
1  teaspoon  ground ginger
1/4  teaspoon  salt
1  cup  packed brown sugar
1  cup  canned pumpkin
1/3  cup  buttermilk
1/3  cup  canola oil
1/4  cup  molasses
1  teaspoon  vanilla extract
2  large eggs
Cooking spray
2  tablespoons  granulated sugar

DIRECTIONS:

1. Preheat oven to 375°. Lightly spoon flour into measuring cups and level with a knife. Add flour, pumpkin pie spice, ginger, salt and baking soda to a bowl. Stir with a whisk.

2. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk.

3. Add sugar mixture to flour mixture; stir just until moist.

4. Divide batter into 16 muffin cups, lined with paper liners. Sprinkle with granulated sugar. Bake at 375° for 15-20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.