Fall is such a beautiful time of year. Gold, orange, red and bright yellow leaves contrasting with bright blue skies adds a special brilliance to autumn. It is also a wonderful time of year to enjoy all the in season produce like apples, pears, winter squash, pumpkins, etc.
I love the spices associated with fall: warm spices like cinnamon, ginger, cloves, and nutmeg. They perfume the whole house with cozy smells and taste delicious. These healthy pumpkin muffins are low in sugar, low in fat, have a good source of fibre and are perfect for school lunches, snacks or breakfast.
Makes 12 large muffins
1 cup cooked and mashed pumpkin or winter squash such as butternut or buttercup
1/4 cup oil (I used avocado oil)
2 large eggs
1 tsp vanilla
3 tbsp molasses
1/4 cup brown sugar
3/4 cup buttermilk
1 cup whole wheat flour
1 cup all purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1/4 cup roasted salted pumpkin seeds
Directions: Preheat oven to 350 degrees. Prepare muffin tin with liners. Combine all wet ingredients and brown sugar and mix well. In a separate bowl combine flours, spices, baking soda and salt. Mix well. Mix dry ingredients into wet ingredients and mix only until blended. Scoop into muffin liners and top with pumpkin seeds. Bake 18-22 minutes until toothpick comes out clean.
This recipe is adapted from Ellie Krieger’s Pumpkin Muffin Recipe. http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe.html