Thursday, 8 May 2014
Whole Wheat Pumpkin Muffins
Yes, I realize it's not October. But pumpkin puree was on sale! I also think pumpkin should not be ignored the other 11 months of the year, because it's packed with vitamin A and fibre. You can use dairy milk, unsweetened almond or coconut milk in this recipe.
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar, loosely packed
1 1/2 tsp pumpkin pie spice
2 tsp cinnamon
1 15oz can pumpkin puree (398mL)
1/4 cup canola oil
1 tsp pure vanilla extract
1/4 cup milk
Canola spray, for greasing
Preheat oven to 350 degrees F. Grease a muffin tin with canola spray.
Combine all dry ingredients in a large mixing bowl and set aside. In a second mixing bowl, combine eggs, pumpkin puree, oil and vanilla and mix. Combine wet and dry ingredients and add milk. Fold mixture together, being careful not to over mix.
Pour batter into muffin tins about 3/4 to the top and bake for 20-22 minutes. Insert a toothpick, when it comes out clean, muffins are done.