Tuesday, October 21, 2008

Pumpkin Muffins...

One of my favorite things about this time of year, are all the pumpkin flavored foods that come out! Tonight I made these easy & extremely tasty whole wheat pumpkin muffins (original recipe courtesy of HillbillyHousewife...)

  • 1 cup pumpkin puree (or canned pumpkin)
  • 1 cup buttermilk or yogurt (I actually used vanilla yogurt)
  • 1/3 cup melted margarine (I used butter or coconut oil, of course!)
  • 1/2 cup white sugar (I used honey, and did a little less than a 1/3 cup, as the yogurt was slightly sweetened, and I wasn't looking for a very sweet muffin)
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 2 medium eggs (or 1 Tbs flax + 3 Tbs water, ground together = one egg)
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 cups whole wheat flour
Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl. Add the buttermilk, margarine, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled muffin cups. Bake at 350° for about 25 minutes (12 mins for mini-muffins).
This recipe makes about 18 muffins. (40 mini-muffins)
Note: If you buy pumpkin in large cans, you can divide it into cup size portions and freeze it until you need it again. This prevents waste, because you don't have to use the whole can up right away. I usually buy pumpkin in 28 ounce cans, because it is cheaper this way. Although sometimes the 16 ounce cans go on sale around the holidays
Note 2: If you don't have buttermilk, you can use 1 cup milk + 1 Tbs vinegar
Instead of using either white or brown sugar, I replaced both with all honey. - about ½ cup + a little worth. They came out awesome!!

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