It is cold and rainy afternoon and I thought–hey–it’s been a little while since Thanksgiving–time for more pumpkin! I used demerara sugar instead of white and I wish I had “white whole wheat flour” in the pantry, because I think they would be even better. Making this recipe reminded me of another recipe for Sweet Potato Muffins from Southern Living magazine that my mother, sister and I first made about 15 or 20 years ago. I will try to find the recipe and post it soon.
Fall Pumpkin Muffins by Tiffany Ludwig
Makes 12 muffins.
1 1/2 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup pureed pumpkin
1/3 cup vegetable oil
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg
Preheat your oven to 350°F. Prepare a muffin tray with either muffin cup liners or cooking spray.
Combine the dry ingredients (flour, baking powder, baking soda, salt) and blend with a whisk.
Next whisk together the eggs and sugar. Add the vegetable oil, pumpkin and spices until smooth. Add the dry ingredients mixing just until combined.
Fill all the muffin cups to an equal height. Sprinkle a little sugar on the top of each muffin batter. Bake until golden and a wooden pick inserted into the center comes out clean, 25-30 minutes.
1. You could alternatively use white flour or a mixture of whole wheat and white flour. I like white whole wheat flour because it has the lightness of white flour with more whole wheat