Monday, January 31, 2011

Muffin Monday: Pumpkin Goodness

Ever get a little hankering for something spicy and autumnal in the dead of winter? Pumpkin is probably your best bet! This recipe calls for maple syrup, which sounds divine, with crunchy sugar on top. Yum! 

I made these and they were marvelous! It's like pumpkin pie in a muffin: warm, sweet, spicy, and moist. The family loved them too (even Aaron, the decided muffin-disliker)! We made a dinner out of them with fruit salad, yogurt, and scrambled eggs.

Recipe from by Adriana:


  • 1/2 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1 teaspoon baking powder

  • 2 1/2 teaspoons pumpkin pie spice

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups pumpkin puree

  • 1/3 cup vegetable oil

  • 2 eggs

  • 1/2 cup pure maple syrup

  • sugar, for sprinkling

  • Directions

    Step 1: Preheat oven to 350 degrees. Line a 12-muffin tray with paper liners. Lightly spray tray with non-stick spray.
    Step 2: Whisk together both flours, baking power, spices, baking soda and salt. Set aside.
    Step 3: In separate bowl, mix together the pumpkin puree and oil until well blended. Beat in the eggs, one by one. Mix in the maple syrup until well combined.
    Step 4: Add dry ingredients into the pumpkin blend, and mix until just combined.
    Step 5: Scoop 1/4 cup of batter into each paper cup. Sprinkle the tops of each muffin with a wee bit of extra sugar for crunch.
    Step 6: Bake for about 25 minutes, but a bit more or less depending on your oven. Muffins are done when you insert a toothpick into the center of a muffin and it comes out mostly clean. Let muffins cool.

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