Good morning! Happy Thanksgiving to all my readers in the US! My husband (who is a nurse) is actually working today, but don’t feel sorry for us.. I’ve still got two Thanksgiving celebrations to attend. So today will be super fun for us (minus the husband).
Before we head out, I wanted to share some whole wheat pumpkin muffins. Perfect for breakfast on a fall day.
Muffin Tip of the Day
Don’t you hate it when muffins stick to the muffin paper? You lose half of your muffin to the paper. It’s even worse when you lower the fat in your recipe.
Solution: don’t use paper liners. Greasing a cupcake tin and filling the actual pot with batter is one way to prevent this. Also, using silicone liners, waiting for the muffins to completely cool, and then taking them out, is another way to get the entire muffin to come out. Some people recommend spraying your muffin papers with cooking spray. However, I don’t like doing this, because the paper absorbs all that grease. Although I would try the Pam baking spray, that has a little flour in it. I haven’t tried it yet, but I think this would be a little better than straight cooking spray.
Whole Wheat Pumpkin Muffin Recipe
- 2 cups pureed or canned pumpkin
- 1/2 cup brown sugar
- 1/3 cup oil (canola or vegetable)
- 1/3 cup unsweetened applesauce
- 2 teaspoons vanilla
- 4 large eggs
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (OPTIONAL)
Mix together pumpkin, sugar, oil, applesauce, vanilla and eggs. In a separate bowl, mix together all the dry ingredients. Fold dry ingredients into your wet ones just until moistened. Scoop batter into a prepared muffin tin, filling 3/4 full. Cook at a preheated oven of 350 degrees for 12-15 minutes. Do not overcook. Makes 24 muffins
I hope you have an amazing day!