Pumpkin Muffins

Ingredients

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup all-purpose flour and
  • 3/4 cup whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice instead of last 3 spices
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

Directions

  1. Pre-heat oven to 350 degrees. Prepare muffin tin.
  2. In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
  3. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, cinnamon, nutmeg and ground cloves (or pumpkin pie spice). Mix until smooth.
  4. Pour batter into prepared muffin tin.
  5. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  6. Serve with cream cheese frosting.

What to do with the leftover pumpkin puree?


Blueberry Banana Chunk Muffins

Adapted from Allrecipes.com

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (or more all-purpose)
  • 1/2 cup sugar (these are less sweet than typical muffins – add 1/4 cup more to make them sweeter)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup any type of oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 2 bananas, cut into chunks

Crumb Topping (optional)
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1.5 teaspoons cinnamon

  1. Preheat oven to 400 and grease muffin tins or line with muffin liners.
  2. In a small bowl combine flour, sugar, salt and baking powder.
  3. In another bowl make the topping: Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together.
  4. In a measuring cup for wet ingredients — First add the oil and then add the egg. Next, add only enough milk to fill the cup, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients. Mix until just combined.
  5. Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
  6. Sprinkle with topping.
  7. Bake for 15 minutes. If they appear to be done, insert a toothpick into the center. If it doesn’t come out clean, check again in 5 minutes.

Perfect Banana Chocolate Chip Muffins

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup yogurt or sour cream
  • 1 cup overly ripe bananas (about 2 bananas)
  • 3/4 cups all-purpose flour (spoon and leveled)
  • 3/4 cups whole wheat pastry flour (or all-purpose, spoon and leveled)
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips
  • 1/2 banana cut into chunks (this banana doesn’t need to be as overly ripe as the others)
  • 1/2 cup chopped walnuts (optional)

Directions

  1. Pre-heat oven to 350-F. Prepare muffin tins.
  2. Beat the sugar and butter together until creamy.
  3. Add the eggs and vanilla and mix well.
  4. Add the bananas and mix.
  5. In a small bowl mix the baking soda, baking powder, and yogurt together and then add it to the mixing bowl.
  6. Add the flour and salt. Mix until just incorporated.
  7. Stir in the chocolate chips, banana chunks, and walnuts.
  8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Healthy Breakfast Muffins

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup pumpkin puree or sweet potato puree
  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup (or sugar)
  • 1 egg
  • 1/2 cup milk
  • 1 cup rolled oats
  • 1/2 cup nuts
  • 1 zucchini or carrot, shredded in a box grater or one chopped apple
  • 1 cup garbanzo beans (optional)

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large bowl sift together all dry ingredients.
  3. In a food processor, mix dates, oil, banana, pumpkin, vanilla, syrup, egg and 1/2 cup milk.
  4. Into the bowl with the dry ingredients add the oats, nuts, zuchinni, along with the ingredients blended in the food processor. Stir until just combined.
  5. If the mixture seems dry add up to a 1/4 cup more milk.
  6. Bake for 18 minutes.

Note – these muffins are not very sweet. As with any baked goods that are low in sugar, they taste better refrigerated (in my opinion) and don’t taste as good fresh from the oven. Add about 1/2 cup more sugar to make them taste as sweet as traditional muffins.