These muffins are delicious and you can sneak in some whole-wheat flour as well, pleasing both parents and kids. The recipe makes two dozen muffins, so freeze half of them and then microwave them for 20 to 30 seconds.
7.1 ounces whole-wheat flour (about 1 1/2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 large eggs
1 (15-ounce) can pumpkin
How to Make It
Preheat oven to 350°.
Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
Pumpkin Bread: Spoon batter into 2 (9 x 5inch) or 4 (5 x 3inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)
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Great muffin, easy to make, and healthy too! I wanted a simple pumpkin muffin that didn't have any add-ins. These are fluffy and flavorful and perfect for breakfast! I used white whole-wheat flour and the texture was perfect. Great spice level... can't recommend enough.
Good, moist, spicy muffins. Taste like pumpkin pie. Because of the egg and the whole can of pumpkin they were really moist. Will definitely make them again, and maybe add some raisins or chocolate chips. I altered the spice ratios because I love cinnamon. I also used all white flour because I ran out of wheat flour. Didn't seem to make a difference.
I have made pumpkin muffins for years and decided to try this healthier version. No one noticed the difference. For my last batch I sprinkled a bit of cinnamon sugar on top before baking. This is a keeper!
These are great, and my family really likes them. I've made many a pumpkin muffin recipe one time and then discarded it, but this one's a keeper. They're light and moist, and you can't tell that the majority of flour is whole wheat at all. I have to confess that I reversed the amounts of the nutmeg and ginger, since I love ginger and am not too crazy about nutmeg. I think these also seem very adaptable--I'm going to try them with some chopped walnuts, Craisins, and grated orange peel next.
Edited on 01/31/13 to add that I have now made at least 6 batches of these this winter; someone or other in my extended family is asking for them about every other week. I also love that it makes 24 so that you have extras to share or freeze.
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