For the weekend, I am offering up one of our family's favorite recipes: pumpkin muffins. These are not sinful, bakery-type muffins; in fact, I would put them closer to the hockey puck side of the muffin spectrum. Don't get me wrong, they are very tasty. But they also won't make you want to shoot yourself for eating a handful of them. Of course, if your weekend plans call for something a little more decadent, I highly suggest these blueberry muffins (they are almost pure butter, and they taste like it. Yum!).
Pretty Healthy Pumpkin Muffins
Preheat oven to 400. Pam a muffin pan (these are low-fat, and I've found that paper liners don't work that great. If you insist, I'd either Pam them or add a little more oil in place of a little less applesauce). Remember the asterisked items are optional.
Combine:
1 c. whole wheat flour
1 c. unbleached flour
1 T. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 c. ground flaxseed*
1/4 c. wheat germ*
In a smaller bowl, combine:
1 egg, beaten (poor egg)
1/2 c. brown sugar
1 c. canned pumpkin
1/4 c. canola oil
1/4 c. unsweetened applesauce
1/2 c. milk
Add the wet ingredients to the dry, and mix just to a barely combined status. Don't overmix! Put the batter in your muffin cups and bake for 15-17 minutes.
If you are so inclined, you can add some chopped walnuts to the batter. I am personally not-so-inclined. I have used Splenda in place of the brown sugar with success, so if you are on the fake sugar wagon, feel free to substitute.
Enjoy!
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