I had a fall feeling in my bones when I picked up my friend, Katie Morford’s book, Rise and Shine: Better Breakfasts for Busy Mornings. It was a cold, overcast and damp day as the leaves fell outside and I was hankering for baking something comfy cozy. I turned to Katie’s “Double Pumpkin Pie Muffin” recipe and thought, this is it! Although I had the main ingredients – like pumpkin puree, white whole wheat flour, milk and eggs – on hand, I didn’t have a few of the other ingredients, but I could easily make substitutions without ruining this recipe <I hoped! >.
- pumpkin pie spice, I use gingerbread spice, which offers a subtle flavor difference with allspice instead of cloves.
- pepitas (a.k.a. pumpkin seeds), I use ground flax seeds, which offers plant-based omega-3 fats and lignans.
- honey, I use agave nectar, which offers lower-glycemic sweetness.
Pumpkin Gingerbread Muffins
Makes 12 muffins
3/4 cup ground flax seed
1 1/3 cups white whole wheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon gingerbread spice (cinnamon, ginger, nutmeg and allspice)
1/2 teaspoon salt
3/4 cup pumpkin puree, unsweetened
1/4 cup milk
1/2 cup agave nectar
1/3 cup canola oil
Preheat oven to 350 degrees F. Grease or place paper liners in 12 muffin tin pan.
In a large mixing bowl, combine flax seed, flour, baking soda, baking powder, gingerbread spice and salt. Mix together and set aside.
In a medium bowl, whisk egg, pumpkin, milk, agave nectar and oil until well blended. Pour into dry ingredients and stir gently until well blended.
Pour batter into the muffin tins filling each one 3/4 of the way to the top. Place in the oven and bake for 20 minutes or until tops are golden brown. Remove from oven and let cool for a few minutes before serving.
**For a sweet topping, combine 1/4 cup of cream cheese, 1/4 cup softened butter and 1/4 cup honey and stir with or whisk together 2 cups confectioner’s sugar and 2 Tablespoons milk or water for a glaze.**
Enjoy eating simply,