I t is that time of year again when everything known to man made of pumpkin is featured on menus all across the country. From neighborhood bistros with lovely pumpkin risottos, to Dunkin Donuts and pumpkin flavored fritters and coffee…. pumpkin anything just seems so perfect for Fall.
So……. I have concocted a pretty darn good (If I may say so myself) healthy version of an old childhood favorite my mom made for us. Pumpkin muffins, made with 100 % King Arthur white whole wheat flour, less fat, organic where possible , and nicely spiced.
I am a bit of a freestyle baker…. which is not really recommended as baking is more of an exact science. But…. what I have learned is to take enough time to get the ingredients just right. I tend to add more than the measured spices. I admit it… I am a dough and batter taster. If the dough taste's good raw, I know they will be just as good, if even better, in the final cooked stage. So, if you like things pumpkin to have a bit more spice… add more, It won't hurt the recipe.
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| Preheat oven to 350 degrees |
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| all of the ingredients you will need |
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| In a mixing bowl, add 2 1/4 cups of whole wheat flour |
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| 1 cup of sugar |
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| 1/2 teaspoon of salt |
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| 2 teaspoons of baking powder |
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| 1 teaspoon of baking soda |
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| 2 teaspoons of cinnamon( more if you like) |
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| 2 teaspoons of allspice( I tend to add more) |
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| 1/2 teaspoon of ground clove( more again if you like it spicy) |
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| 1/2 teaspoon of nutmeg… I like it fresh ground. |
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| about a 1/2 cup chopped walnuts( really packed with omegas! :) ) |
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| Chop 'em in nice small bits |
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| blend all of your dry ingredients together with a fork |
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| Next, blend in a separate bowl the 2 eggs, 2 tablespoons vanilla extract, and 1/3 cup oil…add to the dry ingredient s bowl |
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| add 1/2 cup water |
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| one 15 oz can pumpkin( not pie filling) the real 100% good stuff |
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| look how nice the colors are... |
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| the most flavorful ingredient… Molasses |
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| 2 tablespoons … add her in |
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| this is where the great depth of flavor comes from…mix the whole darn mess together. |
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| Now, get some Pam ( I like Pam for baking)... and I spray it outside on my patio to reduce the mess |
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| cover the whole pan really well ( inside and on top) |
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| with an ice cream scoop, start adding nice full scoops to your muffin pan |
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| I like big muffins, so I fill'em pretty full |
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| bake for 25 to 35 minutes… depending on your oven. |
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| you know there done when a wooden pick comes out clean |
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| let cool for about 10- 15 minutes in the pan |
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| transfer to a cookie rack to firm up |
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| I like my muffins chilled in the fridge the best… the next morning so they really settle. My husband likes them warm out of the pan…. your choice… enjoy! |
Whole Wheat Pumpkin Muffins
Dry Ingredients
2 and 1/4 cups King Arthur white whole wheat flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon ground clove
1teaspoon nutmeg
1/2 cup chopped walnuts
Wet Ingredients
2 eggs
2 tablespoons of real vanilla extract
1/3 cup canola oil
1/2 cup water
2 tablespoons molasses
1 15 oz can Pumpkin( not pie filling)
Directions
Preheat oven to 350 degrees. Blend all dry ingredients together in a mixing bowl. In a separate bowl, blend the 2 eggs, vanilla and oil.Then, add to the dry ingredients bowl. Next add the water and the molasses... and the can of pumpkin… blend it all together. Using a nonstick muffin pan, spray generously with nonstick cooking spray. With an ice cream scoop , scoop generous amounts of batter into each muffin cup. Bake for 25 to 35 minutes ( depending on your oven) until a wooden pick comes out clean. Cool 10 to 15 minutes, then transfer to a wire rack. Makes 12 to 16 muffins.
~ Nadia
Note
If at any time your batter becomes too thin, just add (conservatively) a little extra flour ( about 2 tablespoons or so)
