A really good muffin recipe is a priceless commodity.
Muffins are great single-serving snacks. They’re an easy breakfast food or lunchbox addition. They’re a lovely, personal gift and a yummy way to incorporate seasonal flavors. This pumpkin muffin recipe, modified slightly from the original by healthy eating author Ellie Krieger, checks all those boxes. It relies on canned pumpkin as its main ingredient, something your pantry will soon see a lot of in the coming weeks.
Substitute local Steen’s Cane Syrup for unsulphured molasses, and remember, you can easily convert regular milk into buttermilk. Just measure a scant cup of milk, add 1 tablespoon white vinegar or lemon juice and let the mixture stand 5 minutes. The pumpkin seeds on top are a nice addition, but they aren’t essential.
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Pumpkin Muffins
Makes 12 muffins
Cooking spray
1 cup all-purpose flour
1 cup whole grain pastry flour or whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1/8 teaspoon nutmeg
¾ cup packed dark brown sugar
3 tablespoon unsulphured molasses or Steen’s Cane Syrup
¼ cup canola oil
2 large eggs
1 15-ounce can pumpkin
1 teaspoon vanilla extract
¾ cup lowfat buttermilk
¼ cup raw unsalted pumpkin seeds
Heat the oven to 400 degrees. Coat a 12-cup muffin pan with the cooking spray. In a medium bowl, whisk together the flours, baking soda, salt and spices.
In a large bowl, whisk together the brown sugar, molasses, oil and one egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla extract. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.
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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 the center of one of the muffins comes out clean.
Let the muffins cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.