Pumpkin Muffins

With no snow on the ground and our winter toys gathering dust I decided  that Saturday was a good day to make muffins. In my home we try hard to work with what is at hand and there is nothing like opening the freezer and seeing it stocked with summer’s harvest. The pumpkin was calling out- “Pick me! Pick me!”  It seems like just yesterday that I was at Mead’s Homestead filling my crate with tasty sugar pumpkins. They are so easy to prepare and freeze, but more about that next fall.

Try this recipe out next time you have a little baking time. It is low in fat, not too sweet, very nutritious and oh-so-delicious.

Pumpkin Chocolate Chip Muffins

Makes 12 muffins

Ingredients

1c all-purpose flour

1c whole-grain pastry flour

1tsp baking soda

½ tsp salt

1tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

pinch of ground nutmeg

¾c packed brown sugar

3 tbl molasses

¼c coconut or canola oil

2 large eggs

1c pureed pumpkin

1tsp vanilla extract

¾c lowfat buttermilk

¼c  raw, unsalted pumpkin seeds

1c chocolate chips

Directions

Preheat oven to 375°

Coat muffin pans with cooking spray

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

In a large bowl whisk together the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Add chocolate chips, mix until just combined.

Pour the batter into prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 12-20 minutes depending upon muffin size, or until a wooden toothpick inserted in center of one of the muffins comes out clean.

Let cool on a wire rack for 15 minutes depending on muffin size. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Did you know that the humble pumpkin is super nutritious? It is packed with vital anti-oxidants, high in vitamin A and fiber and low in calories. Its seeds are a valued source of protein, vitamins, minerals and omega 3-fatty acids.

I hope you enjoy these muffins as much as my family and I did!

LWC