Ingredients:
- 1 cup whole wheat flour
- 3/4 cup white flour
- 1/3 cup packed brown sugar or 2 tbsp of Splenda or Stevia for baking
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp pumpkin spice (If not available, add an extra tsp of cinnamon)
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 can (15 oz) pumpkin puree
- ½ cup canola oil
- 1 tbsp milk
- 1 tsp vanilla
Directions:
- Preheat oven to 375 F. Line a muffin tin (12 muffin cups) with paper liners (or grease a non-stick muffin tin with butter).
- In a bowl, add flours, brown sugar, cinnamon, baking powder, baking soda and salt, and whisk to combine.
- In another large bowl, add the eggs and whisk. Add the pumpkin puree, canola oil, milk and vanilla and stir with a spoon to combine until smooth.
- Add the dry ingredients into the wet ingredients. Stir with a spoon to combine until the batter is smooth.
- Using the spoon, put the mixture into a muffin tin (it should fill 12 muffin cups to make 12 large muffins).
- Put the pumpkin muffins in the oven and bake for 25 minutes.
- Test with a toothpick. If it comes out dry, they are done.
Note: If you want to cut out the sugar completely, you can substitute applesauce instead of the brown sugar/sweetener. If you do this, cut out the tbsp of milk and cut the oil down to 1/4 cup.
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