Pumpkin Muffins

by Maria on October 13, 2011

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It's pumpkin season! And perhaps that's why I've been craving pumpkin muffins lately. For some reason they just taste so good this time of year. 

Fortunately pumpkin muffins can be healthful. Pumpkin itself is an excellent source of vitamin A. And this recipe is made with whole grain flour and healthy fats, making these muffins the perfect addition to your breakfast or morning snack.

I adapted this recipe from one on Food Network by Ellie Krieger. Her recipe called for molasses, which just tasted too strong for me, so I made it again using maple syrup. I also substituted white whole wheat flour for the all-purpose and whole grain pastry flours called for in her recipe, and used nonfat kefir instead of low-fat buttermilk. And of course, because I was baking with my son, we topped off half of the muffins with a few dark chocolate chips.

So get yourself some canned pumpkin (much easier than using fresh) and give these a try. Let me know what you think! 

Pumpkin Muffins

Makes 12 regular sized muffins

Cooking spray

2 cups white whole wheat flour (or use 1 cup all-purpose and 1 cup whole wheat flour)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg 

3/4 cup packed light brown sugar

3 tablespoons maple syrup

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup nonfat kefir (or subsitute buttermilk)

Optional: Dark chocolate chips (I like Ghiradelli 60% cacao bittersweet chocolate chips)


1. Preheat oven to 400 degrees Fahrenheit. 

2. Whisk together the flour through nutmeg in a medium bowl.

3. In another, larger bowl, mix together the brown sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk. 

4. Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the kefir and the rest of the flour. Mix until just combined.

5. Spray a 12-cup muffin pan with cooking spray. Using a 1/2 cup measuring cup, pour batter into the muffin pan. Optional: Add 3 chocolate chips to the tops of some of the muffins, pressing them in slightly with your fingers.

6. Bake for 20 minutes or until lightly browned and a toothpick inserted into the middle comes out clean. 

7. Cool on a wire rack and enjoy!




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