If you enjoy the sweet pleasant smell of pumpkin pies baking in the oven, these Pumpkin Pie Muffins will make you feel like you can have pumpkin pie for breakfast or a snack, any day of the year. This recipe includes all of the lovely spices that are characteristic of pumpkin pie including cinnamon, ginger, cloves and nutmeg and while they are baking, they will fill your kitchen with the aromas of the holiday season.
Nutritional Spin
Pumpkin provides a rich source of beta-carotene, an important antioxidant, and research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease. Beta-carotene also offers protection against some degenerative aspects of aging.
Makes 12 muffins
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1/8 tsp. ground nutmeg
¾ cup packed dark brown sugar
3 Tbs. unsulphered molasses
¼ cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
¾ cup low fat buttermilk
¼ cup raw, unsalted pumpkin seeds
Preparation
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
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