Whole Wheat Pumpkin Muffins
January 15, 2009
Also adapted, more seriously, from Pinch My Salt. These muffins are my go-to snack during the week. I like to think that because they’re whole wheat, they must be healthy, although, since I’m too lazy to butter my muffins, I just put all the butter in the batter. I’ll bake a full batch and then freeze most of them. After 30 seconds in the microwave and 5 minutes in a warm(200-ish degrees) oven, they’re as good as new. Then I wrap them in foil and take them to school for an afternoon snack.
Makes 24 large muffins.
Preheat oven to 375F and prep 24 muffin tins – either with muffin papers or Pam.
Dry ingredients – just mix together in medium sized bowl
- 5 cups whole wheat flour
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ginger
- 1 tbsp cinnamon
- 1 1/2 tsp cloves
- 5 tbsp buttermilk powder(optional)
Wet – stir together in large bowl
- 1 can pumpkin
- 4 eggs
- 1 1/2 cups packed brown sugar
- 1 1/3 cup milk
- 1 stick melted butter
- 2 tsp vanilla
After combining the two(don’t stir too much), stir in
- 1 cup coarsely chopped nuts(I use walnuts)
- 1 cup dried cranberries
Fill up the muffin cups and bake for 20-25 minutes, or until the muffins spring back when poked.
(for my mom – these muffins have 35 carbs each)