Pumpkin Muffins

Just in case you have not had enough Pumpkin Recipes, I give you… Pumpkin Muffins!

These muffins may look ‘difficult’ but they could not have been easier. (Ok, I guess they could have been easier – but not really, you get what I’m saying?)

We traveled to Delaware for Thanksgiving and I wanted to bring a tasty treat to enjoy while watching the Macy’s Parade and cooking in the morning. These ft the bill perfectly. With the Whole Wheat Flour and light amount of Sugar they were the perfect balance of everything you want in a breakfast that is sweet without making you crash an hour later.

This recipe travels well and can be made sweeter by adding some mini chocolate chips if you really want a sweet breakfast treat. You could even use only all-purpose flour and then make a tasty cream cheese frosting for a hearty treat. I was thinking some grated carrots or raisins could be a yummy addition. Or how about some pecans!? Or just the way they are taken to the next level by cutting them in half, toasting them, and adding some butter to your warmed muffins! However you slice it – these are a tasty muffin!!

Pumpkin Muffins

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • > 2 tsp. pumpkin pie spice, or to taste (this worked out for me to be about 1 tsp cinnamon, 1/2 teaspoon nutmeg, 1/2 + teaspoon ginger, 1/4 teaspoon cloves)
  • 1 tsp. additional ground cinnamon
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup canola oil (or applesauce)
  • 3/4 cup buttermilk
  • 1 egg + 1 egg white (or just 2 eggs if you are lazy like me)
  • 3/4 tsp. vanilla
  • 1/2 cup whipped cream cheese (or regular cream cream lightly warmed/softened in the microwave)
  • approx. 1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray (I made a dozen, worked perfectly). In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.

In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt. In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla. Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before indulging.

And I leave you with this, Today’s Question of the Day… what is your favorite type of Breakfast Muffin?

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