Thursday, October 6, 2011

Honey Pumpkin Muffins

I'm a little pumpkin obsessed right now.  It's just the perfect Fall food...it's a pretty orange color, it's extremely versatile, and while baking with all the wonderful spices of cinnamon, nutmeg, ginger....well, it smells like the holidays.  And that makes me happy.  So, if I can bake up some happiness, well, I'm all for it.  (it's cheaper than Prozac and a therapist too.)

So last Saturday, before baking my Pumpkin Spice Cake, I made these Honey Pumpkin Muffins for breakfast.  You can just imagine how delicious my house smelled by the afternoon!

Honey Pumpkin Muffins 

adapted from Eats Well With Others

1 1/2 cups whole wheat pastry flour (I used 3/4 c. white whole wheat, 3/4 c. all-purpose)
1/4 cup wheat germ
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons sugar
1/3 cup olive oil
1/3 cup honey
1/3 cup milk
1 1/4 cups canned pumpkin puree
1 egg (I used a "flax egg" - 1 T. milled flax seed in 3 T. warm water)
1 teaspoon vanilla extract
turbinado sugar (for tops, optional)

  • Heat oven to 350 F.  
  • Spray a muffin tin with non stick cooking spray (I used a mini muffin tin and got about 40 muffins).
  • In a large bowl, whisk together flours, wheat germ, pumpkin pie spice, baking powder, baking soda and salt.  
  • In a second bowl, mix together sugar, oil, honey, milk, pumpkin, flax egg and vanilla.  
  • Add wet mixture to the dry and stir just until combined.  (You could add walnuts/raisins/etc at this point if you wanted)
  • Pour batter into prepared muffin tin(s) and bake until cooked through.  This took about 8-10 minutes (I think. Sorry, didn't write that down!) in the mini muffin tin.  I have found I can't go by times on recipes anyway, b/c my oven cooks hot.  Just before the muffins were done, I sprinkled turbinado sugar on the tops.  
  • (Joanne at Eats Well With Others added a yummy cream cheese frosting, turning her muffins into a delicious, healthier, cupcake!)

Verdict?  YUM.  These were a yummy breakfast treat, full of good for you ingredients (whole wheat, wheat germ, olive oil, pumpkin!).  Yes, my kids ate a vegetable for breakfast and didn't even realize it!  Except for Mr. Three...he ate the sugar off the top, and ate the bottom, leaving the inside of the muffin.  Such a nutso kid.  Fondly said of course.

I'm linking this recipe up at Eat at Home for Ingredient Spotlight - PUMPKIN;  Think Tank Momma for Share a Spoon (theme - Fall favorites!), Lady Behind the Curtain, At Home With Haley, This Chick Cooks, It's a Keeper, Life as Mom (theme - bread), Feeding Four, Miz Helen's Country Cottage, Eat at Home (ingredient spotlight - honey and pumpkin)

5 comments:

  1. These sound great. Since not all the kids like the raisins in my pumpkin raisin muffins, these might be a good alternative. I've never baked with wheat germ.

    ReplyDelete
  2. These look like great Pumpkin Muffins. Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

    ReplyDelete
  3. Hi Mo, thanks for the recipe. I'm going to have to make these muffins. They sound delicious. I recently found your blog and am now following. Please pop on over to mine and perhaps you would like to follow me also. I would like that. Hugs, Chris

    ReplyDelete