Fall is almost here! Well, at least for today. It's supposed to be 90 something on Friday but this morning was chilly and blue-skied so I decided to capitalize on this tantalizing precursor to autumn with a celebratory batch of pumpkin muffins.
These muffins are deliciously pumpkiny without being overly heavy or greasy. I adapted this recipe from one I found on Allrecipes.com but added the usual blend of whole wheat and flax seed. You know, so I can justify eating like, four....or five...teen..., because they're healthy.
Pumpkin Spice Muffins
Makes: 2 loaves or 24 muffins
Adapted from Allrecipes
1 - 15 ounce can of pumpkin puree
1/2 cup applesauce
1/2 cup oil
2/3 cup water
2 cups sugar
1 1/2 cup whole wheat flour
1 1/2 cup all purpose flour
1/2 cup milled flax seed
2 tsp. soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1. Preheat oven to 350 degrees. Grease or line two muffin tins with baking cups.
2. Whisk the pumpkin, eggs, applesauce, oil, water, and sugar in a medium sized bowl.
3. In a separate bowl, sift together remaining ingredients.
4. Add dry ingredients to pumpkin mixture and mix til just combined. Don't overmix!
5. Use a large cookie scoop or spoon to fill the muffin tins 3/4 full. Bake at 350 for ten minuted then reduce heat to 325 and cook for another 20 minutes or until a toothpick inserted in the middle comes out clean.
6. Let cool in pan for 10 minutes before scarfing down the fruits of your labor! For a tasty twist, add a cup of mini chocolate chips and a cup of chopped walnuts. Or go fruity and add a cup or two of frozen cranberries. So good!
As a parting gift, I offer you this classic spaghetti-faced-baby picture of Dash. He seemed more interested in massaging the baked ziti I made for dinner this evening onto his chest then actually consuming it. Which thus resulted in an acidy tomato rash. Oops. Anyway, isn't he darling? Gross food face and all?