Pumpkin Muffins

Pumpkin (whole wheat) Muffins

This recipe is adpated from Pam Anderson's The Perfect Recipe for Losing Weight and Eating Great which I reviewed last week. It's quickly becoming one of my favorites.

I doubled the recipe and got 18 full-sized and 24-mini muffins. The recipe below is a single batch.

Topped with a combination of raw sugar and freshly-squeezed orange juice.

INGREDIENTS:

• 1 can pumkin puree
• 1 tsp. ground ginger
• 2 tsp. ground cinammon
• 1/4 tsp. ground cloves
• 3/4 cup brown sugar
• 1/2 cup canoloa or vegetable oil
• 2 eggs
• 1 cup whole wheat flour
• 2 T. cornstarch
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt

Optional topping: Combine 2 tsp. fresh orange juice and a few tablespoons sugar in the raw.

DIRECTIONS:

Heat oven to 425 degrees F. Squirt muffin tins with vegetable spray or line with paper liners.

Heat the pumpkin and spice in a medium-sized microwavable bowl for three 1-minute intervals, stirring between each. This step was recommended to flavor the pumpkin and could easily be skipped. Meanwhile, whisk together the flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Set aside. 

Once the pumpkin and spice combination is evenly warmed, add the brown sugar, oil, and eggs. Whisk with a fork until combined. 

Pour the pumpkin mixture into the dry ingredients until just combined. Place in lined or oiled muffin tins. Top with optional raw sugar combination, careful to keep it in the center of the muffin (or else it will stick to the pan).

Bake mini muffins 10 - 12 minutes; and regular-sized muffins for 16 - 18 minutes. Test with a knife or toothpick to make sure the batter is done.

They will be extremely moist. If you're like me, you might think they're raw when biting into them, still steaming hot. I ate it anyway. Deliicious. I only wish there were more left over for the rest of the week.