Pumpkin Muffins
Somewhat healthy pumpkin muffins made with white whole wheat flour and a few other additions. I made them for breakfast for my 5-year-old, so I am not as concerned about fat. You could remove part of the oil and substitute applesauce (or more pumpkin) if you wish.
Somewhat healthy pumpkin muffins made with white whole wheat flour and a few other additions. I made them for breakfast for my 5-year-old, so I am not as concerned about fat. You could remove part of the oil and substitute applesauce (or more pumpkin) if you wish.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup canned pumpkin
- 3/4 cup brown sugar packed
- 1/3 cup canola oil
- 1/3 cup all purpose flour
- 1 1/2 cups white whole wheat flour
- 2 tablespoons ground flax seeds not the whole seeds, a ground meal
- 1 teaspoon pumpkin pie spice or whatever spices you like
- 1 cup chips, raisins, nuts or whatever
- 3 tablespoons slightly chilled butter
- Carbohydrate 77.1266190076795 g
- Cholesterol 78.1325 mg
- Fat 11.9136448281767 g
- Fiber 2.552021700843 g
- Protein 6.36578460973072 g
- Saturated Fat 2.95461793712692 g
- Serving Size 1 1 Serving (151g)
- Sodium 3421.95225328929 mg
- Sugar 74.5745973068365 g
- Trans Fat 0.756167561680762 g
- Calories 428 calories
Step-by-step
- Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups and spray with non-stick spray.
- Whisk together flour, baking powder, salt, and spices. Set aside.
- Whisk together pumpkin, oil, eggs, pumpkin, brown sugar, vanilla extract and baking soda in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in any additions, such as chips, nuts, or raisins.
- In a small bowl squish the butter, sugar, flour and cinnamon together with a fork until it resembles a course meal. Sprinkle on top of each muffin.
- Bake for 20-25 minutes until an inserted toothpick comes out clean.
Standard quick breads often rely on chemical leaveners alone for rise, but these denser autumn cakes behave more like standard muffins through careful mixing technique.
Equipment and Mixing Mechanics
Bake these at 350 degrees Fahrenheit in a standard 12-cup aluminum tin lined with paper inserts. Metal pans conduct heat faster than dark silicone molds, yielding a more uniform crust development along the exterior edges. Whisking the dry ingredients separately distributes the 1 teaspoon of baking powder and 1/2 teaspoon of baking soda evenly through both the all-purpose flour and the white whole wheat flour. Overworking the batter develops excess gluten networks, resulting in tough textures. Fold the wet and dry components together using a rubber spatula just until the flour streaks disappear. If incorporating optional chocolate chips, raisins, or nuts, add them during this exact folding stage to prevent them from sinking to the bottom of the cups.Ingredient Variations and Freshness
Canned pumpkin puree offers consistent moisture levels year-round due to commercial straining processes. Fresh roasted pumpkin contains significantly higher water content. Puree cooked fresh squash thoroughly and drain it through cheesecloth for 30 minutes before measuring to avoid altering the structural integrity of the batter. Fat ratios can be adjusted without destroying the crumb structure by substituting unsweetened applesauce for up to half of the 1/3 cup canola oil. The streusel topping requires working cold butter into sugar and flour with a fork until the mixture resembles coarse meal. Bake the filled tins for 20 to 25 minutes. Assess doneness by inserting a wooden toothpick into the center of the largest muffin; it should emerge free of wet batter.
