Pumpkin Muffins
Adapted from Sally's Baking Addiction.
Yield: 12-14 muffins
Ingredients
1 ¾ Cups (430 mL) Whole wheat flour
1 tsp (5 mL) Baking powder
1 tsp (5 mL) Baking soda
½ tsp (2 mL)Salt
1 tsp (5 mL) Ground cinnamon
Optional 1 tsp (5 mL) Pumpkin pie spice
2 Eggs, Large
½ Cup (125 mL) Lightly packed brown sugar
1 Cup (250 mL) Pumpkin puree
⅓ Cup (80 mL) Unsalted butter, melted and cooled
1 tsp (5 mL) Vanilla extract
⅓ Cup (80 mL) Milk or milk alternative (soy, almond or other)
½ Cup (125 mL) Dried fruit
Directions
Preheat oven to 350°F (177°C). Spray muffin pan with nonstick cooking spray. Set pans aside.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside.
In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined.
Pour the wet ingredients into the dry ingredients, stir a few times, then add dried fruit. Fold everything together just until combined.
Fill muffin cups 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to slightly cool before enjoying.
