Pumpkin Muffins |
Pumpkin purée is a wonderful ingredient for low-fat and low-sugar baking — it’s also high in vitamins and adds a natural sweetness to these muffins.
Ingredients
- 1 cup (250 mL) whole wheat flour
- 2/3 cup (160 mL) all-purpose flour
- 1 1/2 tsp (7.5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground nutmeg
- 1/4 tsp (1 mL) ground allspice
- 1 1/2 cups (375 mL) pure pumpkin purée
- 2/3 cup (160 mL) packed demerara or dark brown sugar
- 2/3 cup (160 mL) buttermilk
- 2 egg whites
- 3 tbsp (45 mL) vegetable oil
Directions
1. Preheat the oven to 375°f (190°c), and lightly grease or line a muffin tin with large paper liners.
2. Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg, and allspice in a large mixing bowl.
3. In a separate bowl, whisk the pumpkin, sugar, buttermilk, egg whites, and vegetable oil.
4. Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins for 20 minutes before removing from the tin. The muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Do not refrigerate.
Printed with permission from Back to Baking Timeless Recipes by Anna Olson.
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