Makes: 12 muffins
1 3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/4 cup butter, melted
1/2 cup brown sugar
1 1/2 tsp. vanilla
3/4 cup canned pumpkin
1/2 cup milk
Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray or line with paper liners and set aside.
Combine the melted butter and brown sugar in a large bowl until well blended. Stir in the egg, vanilla, pumpkin, and milk. Next, add the flour, baking powder, salt, cinnamon, allspice and nutmeg and stir just until combined; avoid over-mixing.
Spoon the batter into the prepared muffin tin. ***If using crumb topping variation, prepare as directed below prior to baking.*** Bake for 10-12 minutes or until done. Muffins will be firm and a toothpick inserted in the center should come out clean.
Remove to a wire rack to cool slightly. Enjoy as is or finish with one of the following topping ideas.
1/2 cup confectioner's sugar
1/4 tsp. cinnamon
1-2 tsp. water
Whisk all ingredients in a small bowl until smooth. Dip muffins upside down in the glaze.
Cinnamon Sugar Topping:
1/4 cup butter
1/2 cup sugar
1 tsp. cinnamon
Melt butter in a small bowl. Combine sugar and cinnamon in a separate small bowl. Dip muffins upside down first in the butter, and then in the cinnamon-sugar mixture.
4 tbsp. butter
1/2 cup oats
1/4 cup brown sugar
1/4 cup raisins
1/4 cup chopped almonds
dash each of cinnamon and nutmeg
Cut all ingredients together with a fork until crumbly. Spoon onto muffin batter and bake as directed.
These muffins pack up nicely and look adorable in a little to-go box.
After whipping up a batch for yourself, make someone else's day by making them a batch too!
Pumpkin Nutrition Information Reference:
University of Illinois Extension. (2014). Pumpkin nutrition. Retrieved from http://urbanext.illinois.edu/pumpkins/nutrition.cfm
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