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Yesterday afternoon Rebecca and I made some pumpkin pie muffins. I had pumpkin and buttermilk to use up after making the pumpkin scones. And I’ve been wanting to make these for a while. I found the recipe a couple months ago when I read through my Ellie Crieger cookbook. Plus it’s one more attempt at pumpkin. These are very easy to make. And they taste great! Since Rebecca thinks everything tastes better with “coca chips” I let her sprinkle some mini chips on a few of the muffins 🙂 They are good with the chocolate added. Some dried fruit or chopped nuts would be good too. The recipe says it makes 12 muffins. I made 16. And they took a little longer than 20 min. to bake for me. And I didn’t add the pumpkin seeds.
Pumpkin Pie Muffins
1 cup all-purpose flour
1 cup whole-grain pastry flour or whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
3/4 cup packed dark brown sugar (I used light brown…that’s all I had)
3 Tbsp. unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds
1 cup whole-grain pastry flour or whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
3/4 cup packed dark brown sugar (I used light brown…that’s all I had)
3 Tbsp. unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack
I am convinced that enjoying a meal at your house only a few times per year is not nearly enough! Yum, Dad