Unintentionally, I often find myself craving and serving certain foods during certain seasons of the year. Case in point: almost every September and October I find myself craving pumpkin muffins. Perhaps it is the subliminal message I receive from the pumpkin/Halloween decorations and store merchandise that crops up this time each year, or maybe I am a creature of habit; but for me, autumn baking is perfect for these pumpkin muffins.
If you notice, there is no added fat in this recipe. Save for the eggs (try using egg whites if you really want a fat-free muffin), these muffins are virtually fat free. This is a tried-and-true recipe that I’ve altered a bit over the years to incorporate whole wheat flour and less sugar, but if you only have all-purpose flour in your kitchen, by all means, use it.
These muffins are some of the moistest, most delicious muffins around, despite being super-duper healthful. Try out a batch and see if you find yourself making them each autumn too!
Autumn Pumpkin Muffins
1 ¼ cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves (optional)
1 – 15 oz can of pureed plain pumpkin
½ cup unsweetened applesauce
½ cup walnuts (optional)
¾ cup raisins (optional)
Preheat oven to 350 degrees.
In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves (if using).
In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter.
Stir the raisins and walnuts (if using) into the batter. Spoon batter into greased muffin cups.
Bake for 30-35 minutes or until a toothpick comes out clean.
These muffins are a favorite after-school treat of R’s, I hope your kids love them too!
Makes about 2 dozen muffins.
Life is sweet,