August 16, 2013

Whole Wheat Pumpkin Muffins

Serves 18 (36 small-muffins)

• 1/2 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 1/2 cups pumpkin puree
• 1/3 cup olive oil
• 2 large eggs
• 2 1/2 teaspoon pumpkin pie spice or a mix of cinnamon, nutmeg, cloves, allspice, ginger.... whatever you like
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preheat oven to 350 F. Line mini-muffin pan with muffin cups. Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth. Stir together the flours and baking powder. Add dry ingredients the pumpkin mixture. Mix until just combined. Pour batter into each muffin cup, so that each cup is about 3/4 full. Bake for about 18-20 minutes, or until a wooden toothpick inserted into the center of the muffin comes out clean.
Serving Size: 2 muffins Calories/serving: 114 Carbs/serving: 16.7, Fiber/serving: 1g

We stir in any or all of the following:  chocolate chips, coconut, chopped nuts, craisins, cranberries, dried cherries, blueberries or dried blueberries.

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