Pumpkin Muffins

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I love fall.  I love the changing leaves, the bright blue skies and cool crisp mornings. It’s a great time of year for pumpkin patches, corn mazes and most of all baking these Pumpkin Muffins. 

I especially enjoy fall produce and tend to bake more as the season changes.  I use squash and pumpkin in many different ways.  They are so versatile.  They are unique in that they are quite often used for both savoury and sweet dishes and are delicious either way.

The pumpkin (or squash) and the buttermilk keeps these muffins deliciously moist.  The spices add lots of flavour and when they bake they will perfume the house with aromas of cinnamon, ginger and clove.  Adding the whole wheat flour or another whole grain flour like barley adds fibre and more nutrients.  These muffins are also low in fat and low in sugar.  They are perfect for make ahead breakfasts, school lunches or snacks.  I may or may not have even topped them with a little frosting and called them cupcakes.

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Pumpkin Muffins

These healthy muffins are made with whole grain flour, are low in fat and low in sugar.  The pumpkin and buttermilk make them deliciously moist and the spiced add a beautiful autumn spicy flavour.

Course Breakfast, Dessert, Packed Lunch, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 12

Calories 140 kcal

Author makinghealthychoices.ca

Ingredients

• 1 cup pumpkin or squash, cooked and mashed
• 1/4 cup oil, such as canola
• 2 eggs, large
• 3 tbsp molasses
• 1/4 cup brown sugar
• 3/4 cup buttermilk, 1%
• 1 cup flour, whole wheat or barley
• 1 cup flour, all purpose
• 1 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/4 tsp cloves
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup pumpkin seeds, roasted

Instructions

1. Preheat oven to 350 degrees.  Prepare muffin tin with liners

2. In a large bowl, combine all wet ingredients and brown sugar and mix well.

3. In a separate medium size bowl combine flours, spices, baking soda and salt and mix until combined and spices are distributed throughout flour.

4. Pour dry ingredients into wet ingredients and stir just until batter is combined. Scoop into muffin liners (a large cookie scoop or a 1/4 measuring cup works well). Top with pumpkin seeds.

5.  Bake 18-22 minutes until a toothpick comes out clean.