A few weeks ago I ended up with some free time with the munchkin while the peanut was napping. My freezer stock on muffins was getting low and we were having company that weekend, so I thought a baking project might be fun. When I asked her what kind of muffins we should make, she chose pumpkin. Hmmm…I have been trying to find a recipe for wholesome pumpkin muffins for a long time, since most traditional recipes are loaded with sugar and fat. First I tried this one which was kind of yucky, and then I found this one which is delicious and so healthy, but not entirely pumpkin. When scanning through my muffin recipes, though, I realized my Whole Wheat Apple Muffins might be the perfect one to modify!
My only issue with a straight substitution of the 1 cup of apple sauce for 1 cup of pumpkin, though, was that I would likely end up throwing away half a can of pumpkin puree (yes, I know, I should be able to find another use for the rest of that pumpkin but the reality is I’m not always that organized!). So I wondered what would happen if I just threw the whole thing in the batter…and voila! The extra veggie puree just seems to make the muffins more moist, but didn’t weigh them down at all. I love these muffins, and the munchkin LOVES these muffins – she has requested them three times since the original batch! Unlike most heavy pumpkin baked goods, these are light and almost flaky, barely sweet, and have just enough cinnamon to highlight the pumpkin without being overpowering. Even hubby, who is not much of a pumpkin fan, isn’t opposed to eating these – I’ll take that as the highest compliment of all 🙂
2 1/2 cups whole wheat pastry flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 rounded teaspoon cinnamon
1/2 cup (1 stick) melted unsalted butter
1 14 oz can pumpkin
1/2 cup plain yogurt
Preheat oven to 375 degrees and prepare regular or mini-muffin cups by spraying with oil or lining with muffin papers.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Pour wet mixture into dry mixture and fold together until just combined.
Fill muffin tins 3/4 full with batter. Bake for about 25 to 30 minutes for regular muffins (20 minutes for mini-muffins) or until muffins are puffed and turning golden brown on top. Serve warm if possible, or freeze once cool and warm in microwave just before serving.
Makes 14 regular or 28 mini-muffins