Tuesday, October 16, 2012

Pumpkin Muffins Recipe!

1/3 cup vegetable oil
3/4 cups whole-wheat flour
3/4 cups all-purpose flour
1  teaspoons baking powder
1/2 tablespoon pumpkin pie spice (combination cinnamon, nutmeg, ginger, allspice)
1/4 teaspoon baking soda
1 cups pumpkin puree
1/2 cup plain low-fat yogurt
2 large eggs
1/2 cup sugar, plus 2 tablespoons more for sprinkling
Handful of roasted pumpkin seeds (optional)

Note: Makes 12 muffins

Preheat oven to 350 degrees. Fill muffin tins with muffin cups.
In a medium bowl, mix dry ingredients together.
In a larger bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1/2 cup sugar together.
Combine the wet and dry ingredients until just incorporated -- don’t overmix.
Spoon batter into muffin cups (an ice cream scooper works well here); sprinkle tops with roasted pumpkin seeds (if using) and sugar.
Bake 30-35 minutes, until a toothpick inserted in the center of a muffin comes out clean.


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