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! >.
Instead of:
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pumpkin pie spice, I use gingerbread spice, which offers a subtle flavor difference with allspice instead of cloves.
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pepitas (a.k.a. pumpkin seeds), I use ground flax seeds, which offers plant-based omega-3 fats and lignans.
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honey, I use agave nectar, which offers lower-glycemic sweetness.
Fall flavors rock! Try my Pumpkin Gingerbread Muffins #recipe #wholegrains Click To Tweet
Pumpkin Gingerbread Muffins
Pumpkin Gingerbread Muffins
These muffins are simple to whip up and are chock full of pumpkin spice fall flavors.
Ingredients
- 3/4 cup flax seeds ground
- 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 blend
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup pumpkin puree unsweetened
- 1/4 cup milk 2% milk fat
- 1/2 cup agave nectar
- 1/3 cup canola oil
Instructions
- Preheat oven to 350 degrees F. Grease or place paper liners in muffin tin pan.
- In a large bowl, combine flax seeds, flour, baking soda, baking powder, spice blend and salt. Mix together and set aside.
- In a medium bowl, whisk egg, pumpkin, milk, agave nectar and oil until well blended. Pour into the 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 popping out of the tins.
Notes
*For added sweetness, drizzle the muffins with honey or blend 2 tablespoons honey with 1/4 cup cream cheese and spread on top of muffins.
Enjoy eating simply,
-Vicki
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