These muffins are something quick that you can make when you are up at 5am because both dog and dad are snoring (and as a bonus, it uses some pumpkin puree, pumpkin pie spice and applesauce, all of which I made this weekend). I lightened the recipe slightly by using applesauce instead of oil and I replaced some of the white flour with whole wheat. I think you could replace the one cup of flour with some rolled oats for some extra fibre, if you like. I’m not sure there is much you can do about all of the sugar, though I did change from white to brown sugar – the muffins need the sweet, especially with the unsweetened applesauce and pumpkin puree. Just think of them as a treat or a boost of energy in the morning.
And hopefully this will give my
staff family some energy for the chores I set out for them today. As long as it doesn’t rain, today is the day we rip out the garden, pick the last of the pumpkin, squash and cabbage and anything else that might be hiding in the weeds, dig up the potatoes and put it to rest. We have some garlic to plant, and then we are officially winterized. And then tomorrow we eat turkey. I’ve been looking forward to turkey all weekend. I’m not sure we planned the day for the Thanksgiving dinner well, because dad and tall kid need to go to hockey practice right afterwards. I’m sure they won’t be the only ones in a triptophan semi-comatose state.
Pumpkin Pie Muffins
(adapted from this recipe)
- 3 cups whole wheat flour (you can substitute all-purpose)
- 2 cups sugar (I used brown sugar)
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tbsp pumpkin pie spice
- 1 tsp salt
- 2 cups pumpkin puree (or canned pumpkin)
- 2/3 cup applesauce
- 3 eggs
- Preheat oven to 350F. Grease 12 muffin cups.
- In a large bowl, stir together dry ingredients and mix well, making sure to remove any lumps from the sugar. In a separate bowl, beat together 2 cups pumpkin puree, applesauce and eggs. Stir pumpkin mixture into flour mixture just until smooth, then scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 18 regular sized muffins or 12 large muffins, depending on the size of your muffin tin.
The muffins are tasty and moist, plus the house smelled great while they were baking. Add-ins like raisins or chunks of apple would also great. Next time I will give that a try.