Nothing says Fall like pumpkin. I baked these muffins as part of Anna Olson’s September Bake Off. I used a tad more pumpkin than the recipe called for and sprinkled the muffins with cinnamon sugar before I put them in the oven. I also roasted a small butternut squash instead of using canned pumpkin. The muffins turned out moist and fluffy, with just the right amount of spice. This recipe is definitely a keeper.
Tender Pumpkin Muffins
1 cup whole wheat flour
2/3 cup all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground allspice
2/3 cup all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground allspice
1 tsp cinnamon
2 cups pureed roast pumpkin
2/3 cup packed brown sugar
2/3 cup buttermilk
2 egg whites
3 Tbsp vegetable oil
2 cups pureed roast pumpkin
2/3 cup packed brown sugar
2/3 cup buttermilk
2 egg whites
3 Tbsp vegetable oil
Topping:
1 Tbsp brown sugar
1 tsp cinnamon
Preheat the oven to 375 F and line a 12-cup muffin tin with large paper liners.
Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and allspice in a large mixing bowl.
In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.
Mix the brown sugar and cinnamon for the toping.
Pour the liquids into the dry mixture and stir just until blended. Spoon the batter into the muffin cups and sprinkle the topping.
Bake for 20 to 25 minutes, until a tester inserted into the centre of a muffin comes out clean. Cool the muffins for 20 minutes before removing from the tin.
