A little holiday treat ~ Pumpkin Muffins
I have tried many pumpkin muffin recipes since pumpkin is one of my favorite fall flavors, but this is the one I keep coming back to. They are now an autumn/holiday treat that I make every year. (Sometimes I even make them in the spring or summer since they are so good, and canned pumpkin is available year round!) I follow the original recipe pretty closely, except I use 100% whole-wheat pastry flour instead of any white flour. I think the spices and the pumpkin combine well with the nuttier flavors in the whole grain flour. I hope you’ll give these a try! They are definitely a favorite at our house :).
Adapted from Ellie Krieger’s book The Food You Crave: Luscious Recipes for a Healthy Life
2 cups whole-wheat pastry flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
PS. If you don’t have buttermilk on hand, reduced fat sour cream can be a good substitute.
What I love about these muffins is how it takes me back to childhood and Grandma Stella coming over with a fresh batch. As loving as she was, those contained either lard or excessive butter (Stella was old school). These muffins were light with the perfect touch of pumpkin spice that complimented my morning coffee. Stella would love ’em too.