what is with me and being seasonally inappropriate?

i know it’s not pumpkin season, but can’t we just love pumpkin all year round? i vote yes.

whole wheat pumpkin muffins | things i made today

mainly because i found a can of pumpkin puree in our pantry that was obviously left over from november festivities. what to do? make muffins. naturally.

whole wheat pumpkin muffins | things i made today

whole wheat ones, at that. sweetened with brown sugar and maple syrup. and some raisins, if you’re into that sort of thing.

whole wheat pumpkin muffins | things i made today

i like to make these small and have them for breakfast, dessert, or as a snack. however you want them, that’s how you should have them.

whole wheat pumpkin muffins | things i made today

Whole Wheat Pumpkin Muffins
Recipe type: Breakfast, Dessert, Snack
Serves: 12
 
Ingredients
  • ⅓ cup raisins (optional)
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup butter, melted
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ¾ cup pumpkin puree
  • ¼ cup milk (any fat content is fine)
  • 2 eggs
Instructions
  1. Preheat oven to 400.
  2. If you're using raisins, boil a little water and pour over raisins to plump them up. Let sit for about 5 minutes and then drain.
  3. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  4. In a separate large bowl, combine melted butter with brown sugar. Pour in maple syrup, pumpkin puree, milk, and eggs. Mix until smooth.
  5. Add in flour mixture, a little at a time, mixing until batter forms. Add raisins if using.
  6. Butter a 12 cup muffin tin well. Scoop about ½ cup of pumpkin batter into each muffin cup. Bake for 20 minutes.

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