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Weekly DIY: Healthy Pumpkin Muffins

So maybe you helped make the pumpkin pie this year, and maybe you didn’t. Either way, chances are there is half a can of pumpkin just sitting in your fridge wondering why it’s been forsaken. Impress your family, friends and tummy by using it to make these delicious (and healthy!) muffins. That way if you didn’t help out as much as you should’ve you’re in the clear… and if you did, this just solidifies your Master of the Kitchen reputation!

Recipe is adapted from Allrecipes.com!

This recipe makes one dozen small muffins.

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2/3 cup brown sugar, firmly packed
  • 1/3 cup white sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1/2 cup canned pumpkin
  • 1/3 cup buttermilk
  • 2 eggs, slightly beaten

Preheat an oven to 400 degrees. Grease 12 or line the cups with paper muffin liners.

Combine the dry ingredients and set aside. Mix brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined.

Divide batter evenly. Bake in the preheated oven 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing the muffins from the pan.

If you don’t have buttermilk you can add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using. However, we used regular ol’ 1% and they turned out just fine!

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