Tuesday, October 30, 2007

Recipe: Whole Wheat Pumpkin Muffins

We had these for breakfast this morning. These muffins are a little too sweet for my taste, but my kids think they are perfect. Made with whole grains, eggs, and nutrient rich pumpkin, these are a balanced meal in themselves. Maybe next time I'll leave out the sugar and see if the honey alone is enough.

  1. Preheat oven to 350 degrees Fahrenheit. Grease large muffin pan.
  2. In a large bowl, mix 1 and 3/4 cups whole wheat flour, 1 tsp baking powder, 1 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp baking soda, and 1/4 tsp cloves.
  3. In another large bowl, mix 1/4 cup sugar, 2/3 cup honey, 1/2 oil (your choice--don't use olive though!), 1 cup mashed pumpkin, and 2 eggs.
  4. Add dry ingredients to wet ingredients. Mix until just combined.
  5. Spoon into muffin pan and bake 35 to 45 minutes.

This made 16 medium muffins.


Tiffany said...

After reading through your blog. I think I will make the pumpkin muffins, your whole wheat hot pockets (I can freeze those) and my own bread. That should save money on granola bars, lunches and bread. Thanks for the advice.

Emily the Great and Terrible said...

Today we made pumpkin pancakes, so yummy! I'll share the recipe tomorrow.

Thanks for reading my blog.