Pumpkin Muffins

 

 

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!

Pumpkin Muffins

Makes 1 dozen

Ingredients:

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

Method:

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.

Comments

[Courtney Ostaff]

Sounds yummy! I'll have to try those. I bet it would work with any hard winter squash -- e.g., butternut, etc.

[Molly]

Hi,
I was sorting my recipes last night, and found several of yours, which I've queued up for the next few weeks (cabbage and potato curry comes to mind). I popped over, to see if you were still around, and was tickled to find these muffins, so appropriate for us, right now. Looking forward to giving them a go...
Cheers,
Molly

[Susmita]

Molly - Thanks. I hope you like these as much as we do :-)
Courtney - Sure would work with butternut or kabocha squash. Kabocha is particularly good.

[Pumpkin Muffins]

This is always kids rating muffins. Very yummy and easy to bake. Back from school every kids love to have Pumpkin Muffins. This is simply superb stuff. Thanks for sharing!!!

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[krk realty]

Wow! The texture makes it look more delicious.