It's Back to School and that means stocking up the house with make-ahead lunchbox candidates that will win the kids vote every time. These muffins are one of many lunchbox frequent fliers in our house. And they never come back home - mommy likes that!
The oil, pumpkin puree and buttermilk makes these muffins really moist and the whole wheat flour adds in some extra nutrition and nuttyness. I also like that these muffins call for oil instead of butter. You can use any oil you want but I tend to use grapeseed oil or walnut oil. And in case you are wondering, these muffins freeze beautifully. Take them out of the freezer the night before and you are set. I hope you like these as much as we do!
Makes 1 dozen
3/4 cup brown sugar
1/2 cup oil
2 large eggs
1 cup pumpkin puree (fresh or canned)
1 cup white whole wheat flour
3/4 cup unbleached all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/3 cup buttermilk (you can use milk or water instead too)
1/2 cup chopped walnuts
1. Preheat oven to 350F.
Beat sugar, oil, and eggs in the bowl of a stand mixer until mixture is creamy. Add pumpkin puree and buttermilk and mix another 30 seconds.
2. Add all the dry ingredients in a separate bowl and whisk to mix well.
3. Add the dry ingredients to the wet mixture and mix just till incorporated. Add nuts. Use a rubber spatula to mix nuts into the mixture.
4. Portion batter into 12 muffin cups and bake for 20 - 25 minutes. Cool on a wire rack.