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Pumpkin Muffins

Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon fresh ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
½ cup Egg Beaters
1 cup canned pumpkin
1 ½ teaspoon vanilla extract
3/4 cup skim milk
1/4 cup raw, unsalted pumpkin seeds

1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

3. In a large bowl, whisk the sugar, molasses, oil and ¼ cup egg beaters until combined. Add the other ¼ cup egg beater and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the milk. Whisk just until combined.

4. 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. If you are making mini muffins, then bake for about 8 to 9 minutes at 400 degrees.

5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and un-mold. Cool completely on the rack. Eat within the week.

A lady from work brought these in...they are so good!


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April 2011
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