>I planned to share a recipe for pumpkin muffins with everyone.
Today was an english muffin with a banana and a drizzle of honey. On the side some plain yogurt with banana slices and pumpkin mixed in. Pumpkin is the theme today.
More Minestrone soup and an apple
Another Veggie Quesadilla.
Now it’s recipe time!!!!!
Best muffins ever! And there is pumpkin in there!
I have adapted this recipe from Ellie Krieger. She focuses on healthy eating but without sacrificing the taste. Perfect combo!
I did make a few substitutions. I switched out the vegetable oil for applesauce and I used less molasses and brown sugar. I also used plain yogurt instead of buttermilk.
The muffins are chewy, moist and have some texture from the whole wheat flour. They are great right from the oven but also freeze well. I freeze a bunch and then heat one up in a toaster oven and then slather on the butter or peanut butter!
All my ingredients. Minus the eggs (they forgot about the party and stayed in the fridge)
- 1 cup of all purpose flour
- 1 cup of whole wheat flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/8 teaspoon of nutmeg
- 1/4 cup of unsweetened applesauce
- 2/3 cup of light brown sugar
- 2 tablespoons of molasses
- 3/4 cup of plain fat free yogurt
- 2 eggs
- 1 cup of canned pureed pumpkin
- 1 teaspoon of vanilla
Preheat oven to 400 degrees. Use a 12 cup muffin pan and spray with cooking spray or use cupcake liners.
In a large bowl combine all dry ingredients through nutmeg. Whisk well to ensure it is mixed through.
In another bowl, whisk together all the rest of the ingredients. Then slowly add them into the wet ingredients.
Fill the muffins tins almost all the way full. Bake for approximately 20 minutes or until a knife inserted in the center comes out clean.
They can be frozen or kept in air tight container in the refrigerator for about 7 days.
You can see the speckles of grains
They are delicious and one of my favorite breakfast items to make on the weekends.