This morning the chilly weather was just right for some pumpkin muffins! We love the fall and everyone in our house loves any kind of baked good containing pumpkin. We were out in the country, so I only had one cookbook in the cabinet. I took a recipe for banana bread and modified it to make it healthier (and pumpkin). The result was absolutely delicious!
- 1 cup unbleached all purpose flour
- 3/4 cup whole wheat pastry flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 eggs, beaten
- 1 cup cooked, pureed pumpkin (fresh or canned)
- 1 tsp pure vanilla extract
Preheat oven to 375 degrees. Line muffin tins with paper liners.
In small bowl, mix together flours, pumpkin pie spice, baking powder, baking soda and salt. Stir with a whisk.
In another bowl, mix together remaining ingredients. Add the dry ingredients you mixed together in the small bowl and stir until just combined. Put batter in the twelve muffin tins. Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Enjoy!
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