The Great Pumpkin Muffins
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Delicious pumpkin muffins, perfect for fall!
Ingredients
- 1.5 cups Whole Wheat Pastry Flour (Get it at the bulk aisle in your grocery store... it's cheaper)
- 1.5 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice (You could also use cinnamon instead.)
- 3 Eggs
- 3/4 cups Vegetable Oil
- 1 cup Brown Sugar
- 1 cup White Sugar
- 3 teaspoons Vanilla Extract
- 1 cup Canned Pumpkin Puree (If you decide not to use the zucchini, up this to 1.5 Cups instead)
- 1 cup Zucchini (Shredded and squeezed to get all the water out)
Note
These muffins are VERY versatile. I have added zucchini here, simply because I have it. If you don't, use more pumpkin, about 1/2 C.
There are also some healthier substitutions that can be made if you'd like. I have substituted 1/2 Cup of Oat Bran for 1/2 C of the White Flour to add a little more fiber to the muffins. You may also use 1/2 C Vegetable Oil and 1/2 C of Applesauce in exchange for the 3/4 C Oil to cut down on fat.
Directions
| Preheat oven to 325 and grease your muffin tin. The cooking time here is for minis (since that's what my kids eat) but you can obviously use regular muffin tins. They just won't be so bite-size and easy to devour... | |
| In a small bowl, stir the dry ingredients together with a whisk. You could sift them, but I don't have a sifter and I'm not planning on getting one anytime soon. Just make sure all the lumps are out. | |
| In another bowl mix the vegetable oil, both sugars, eggs, vanilla, zucchini and pumpkin together. Make sure they are smooth, then slowly add the dry ingredients to the mixture. Make sure they are all fully incorporated but don't over mix! | |
| Spoon your batter into the greased muffin tins and bake for about 15 minutes for mini muffins or 20-25 minutes for the larger ones. You will know they are ready when the tester comes out clean. You do NOT want to overcook these because they dry out quickly! I find that they might not look done, but they usually are, so keep an eye on them. | |
| I usually let my muffins cool slightly in the pan before turning them out on a wire rack. Repeat until all the batter is gone! |
