Here is our healthy pumpkin muffin recipe. A note on the 'healthy' part of the recipe. Obviously the 2/3 cup of AP flour can be replaced with more of the King Arthurs. The King Arthurs flour can be replaced entirely by regular whole wheat, but the muffins will be grittier. You can use a cup-and-a-half of Splenda and no Honey (add a bit more water then) to keep the calories a bit lower too, or you could use all honey (just one cup) and add a bit less water. But this is the way we usually make them and they turn out the best.
(Dry) Blend together:
1 c - King Arthur's Whole Wheat White Flour
2/3 c - All Purpose Flour
1 TBS - Baking Powder
1/4 tsp - Baking Soda
1 c - Splenda
3/4 tsp - Salt
1 tsp - Cinnamon
1 tsp - Nutmeg
1/2 tsp - Cloves
1/2 tsp - Ginger
(Wet) In a seperate bowl, blend together:
1/2 c - Canola Oil
1/2 c - Honey
2 - Eggs
1/3 c - Water
1 c - Pumpkin Puree
Dump the wet ingredients onto the dry and then stir gently just until they come together.
Fill muffin tins 2/3 of the way full
Bake at 350 for 20 min or until a toothpick comes out clean
EDIT: In spite of the fact that they claim Splenda may be exchanged cup for cup with sugar, I have found in my experiments that this is not true. Consequently, I use more splenda than one would need if using real sugar. If you use sugar instead of Splenda, and use an entire cup in these... Well, you're making a very, very sweet dessert.
1 comment:
These are SOOO great! When we make them Charles puts together the dry, I put together the wet, then he stirs it up while I prep the muffin tins. When he says "stir gently until it comes together" he means stir 10 times and then walk away. Just walk away. I know, there will be lumps and bits of flour not stirred in, but it's alright. Just walk away.
These are even pretty good when I put together the whole of it but accidentally leave out the powder and soda and they turn out like pumkin cookies instead of muffins. Muffins don't rise without powder and soda. Let this be a lesson to you all.
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