I’m traveling for Thanksgiving but I just had to make SOMETHING before I left. I’ve been experimenting with pumpkin muffins and thought they’d make a good breakfast treat for Thanksgiving morning.
These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. I think it makes them look so much better then plain old muffins.
- 1 ½ cups Whole Wheat Flour (180g)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp all spice
- 1 tsp nutmeg
- 1 15oz can of pumpkin
- ¼ cup molasses (84 g)
- 2 tbsp honey (42g)
- 1 egg
- 2 egg whites
- ¼ cup unsweetened applesauce
- ½ cup non-fat unflavored yogurt
- ¾ cup Wheat Bran (45g) (available in the store
- Non-stick cooking spray
Preheat the oven to 400 degrees.
Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. Set aside.
In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Beat until all ingredients are mixed well.
Pour the flour mixture and wheat bran into the pumpkin mixture. Combine until just moistened. Don’t over mix!
Spray 2 muffin tins with non-stick cooking spray. Evenly distribute the batter in the 12 muffin cups. Sprinkle with a bit of oats and bake for about 20 minutes.
As you can see, the toddler was waiting so patiently for them to cool. Then he started blowing on them to help the process. He scarfed down 1 in about 30 seconds!
Hope you like them, Happy Thanksgiving!!!
|Servings||Amt per Serving|
|125||1g||5g||old: 2||new: 3|