07 February 2012

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


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

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!


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