what is with me and being seasonally inappropriate?
i know it’s not pumpkin season, but can’t we just love pumpkin all year round? i vote yes.
mainly because i found a can of pumpkin puree in our pantry that was obviously left over from november festivities. what to do? make muffins. naturally.
whole wheat ones, at that. sweetened with brown sugar and maple syrup. and some raisins, if you’re into that sort of thing.
i like to make these small and have them for breakfast, dessert, or as a snack. however you want them, that’s how you should have them.
Whole Wheat Pumpkin Muffins
Recipe type: Breakfast, Dessert, Snack
Serves: 12
Ingredients
- ⅓ cup raisins (optional)
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter, melted
- ½ cup brown sugar
- ¼ cup maple syrup
- ¾ cup pumpkin puree
- ¼ cup milk (any fat content is fine)
- 2 eggs
Instructions
- Preheat oven to 400.
- If you're using raisins, boil a little water and pour over raisins to plump them up. Let sit for about 5 minutes and then drain.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
- In a separate large bowl, combine melted butter with brown sugar. Pour in maple syrup, pumpkin puree, milk, and eggs. Mix until smooth.
- Add in flour mixture, a little at a time, mixing until batter forms. Add raisins if using.
- Butter a 12 cup muffin tin well. Scoop about ½ cup of pumpkin batter into each muffin cup. Bake for 20 minutes.
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