I love fall. I love the changing leaves, the bright blue skies and cool crisp mornings. I especially love fall produce and tend to bake more as the season changes. I use winter squash and pumpkin a lot. They are so versatile. They are unique in that they are quite often used for both savoury and sweet dishes and are delicious either way.
The pumpkin (or squash) and the buttermilk keeps these muffins deliciously moist. The spices add lots of flavour and when they bake they will perfume the house with aromas of pumpkin spice. Adding the whole wheat flour or another whole grain flour like barley adds fibre and more nutrients. These muffins are also low in fat and low in sugar. They are perfect for make ahead breakfasts, school lunches or snacks. I may or may not have even topped them with a little frosting and called them pumpkin cupcakes.
Makes 12 large muffins
1 cup cooked and mashed pumpkin or winter squash such as butternut or buttercup
1/4 cup oil (I used avocado oil)
2 large eggs
3 tbsp molasses
1/4 cup brown sugar
3/4 cup buttermilk
1 cup whole wheat flour or barley flour
1 cup all purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1/4 cup roasted salted pumpkin seeds
Directions: Preheat oven to 350 degrees. Prepare muffin tin with liners. Combine all wet ingredients and brown sugar and mix well. In a separate bowl combine flours, spices, baking soda and salt. Mix well. Mix dry ingredients into wet ingredients and mix only until blended. Scoop into muffin liners and top with pumpkin seeds. Bake 18-22 minutes until toothpick comes out clean.
They freeze well and pack well.
This recipe is adapted from Ellie Krieger’s Pumpkin Muffin Recipe. http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe.html