The other day I had a craving for something pumpkin. No, I'm not pregnant. Just cold and trying to deal with this frigid, winter weather. And pumpkin always sounds good when you are cold! I still have a few cans of pumpkin left over from all of my holiday baking, so I decided to try out these muffins. They fulfilled my craving and are a pretty healthy snack. My husband took some to work and everyone loved them. I got the recipe here. Love this website!
Whole Wheat Pumpkin Muffins
4 c whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
2 c brown sugar (loosely packed)
1 can (15 oz) pumpkin (not pie filling)
1 ½ c milk
¼ c canola oil
4 eggs
2 tsp vanilla
Preheat oven to 350 degrees. Combine all ingredients and mix until just combined. Bake in well greased muffin tins for 15 minutes or 10 minutes for mini-muffins. Makes about 2 ½ dozen regular sized muffins or lots of mini muffins.
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