Monday, July 23, 2012

MIMM: Pumpkin Pie Muffins

Fall is coming up soon (at least I'm willing it to get here faster) and I think it perfect timing to write about these muffins I made. I also just happened upon the pictures in my camera that I completely forgot about, bad Brittany bad!
I also thought this would be perfect for Marvelous in my Monday because this muffins are absolutely marvelous (and so is pumpkin for that matter)

Pumpkin Pie Muffins

Yields 12 muffins
From The Food You Crave by Ellie Krieger

1 cup all-purpose flour
1 cup whole-grain pastry flour or whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
3 tablespoons unsulfured molasses 
1/4 cup canola oil
2 large eggs
1 cup canned solid-packed pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup unsalted raw pumpkin seeds
I snuck in some wheat germ as well for some more nutrition

Preheat the oven to 400F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together both flours, the baking soda, salt, and spices.

In a large bowl, whisk together the sugar, molasses, oil and one of the eggs until combined.

Add the other egg and whisk well. Whisk in the pumpkin and vanilla. 

Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. 
Pour the batter into the prepared muffin pan, filling each about two-thirds full, and sprinkle the tops with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How were they?

 Super delicious and moist! They were super pumpkin-y and I couldn't help but eat more than one at a time. Definitely a good breakfast during the fall...or any time you want pumpkin.

Anyone else getting excited for fall coming up (in 2 months, ha!)?

3 comments:

  1. Ohhh man those look amazing! I might throw in some dark chocolate chips. And I love fall too! (though right now I'm still savoring the last bit of summer sunshine)

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  2. You just inspired me to make a pumpkin pie cake! Thank you for sharing!

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    Replies
    1. I'd definitely eat a pumpkin pie cake. Yum!

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