Tag Archives: muffin

Whole Wheat Pumpkin Spice Muffins

5 Nov

Halloween may be over, but pumpkin season sure isn’t. We’ve got at least another month for pumpkin, so I’ve got two more recipes to share with you. First, these muffins. They’re pretty healthy, not too sweet. They make a great on-the-go breakfast. But if you want them to be cupcakes, just add a little sugar and a delicious cream cheese frosting on top. Or if you want to hit a nice sweet spot in the middle, sprinkle a little cinnamon-sugar on top just before or after baking.

Whole Wheat Pumpkin Muffin

Also — side note — these will make your home smell AMAZING as they bake.

A few notes on the ingredients before we get started…

1) I used a mix of whole wheat and white flour, but really only because I ran out of whole wheat. You can use all whole, all white, or some combination. Whole wheat flour will yield a denser but healthier muffin. Regular white flour will give you a fluffy texture but has really no health value at all.

2) The original recipe called for pumpkin puree, and I accidentally bought pumpkin pie filling. I thought it was better though because it added a little bit of sugar to a not-so-sweet muffin. To each her own though.

Whoa, muffin! Put some clothes on!

Alright, RECIPE TIME:

Whole Wheat Pumpkin Spice Muffins, adapted from Cookin Canuck

1 cup whole wheat flour
1/2 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup canned pumpkin pie filling
1/2 cup plain fat-free Greek yogurt
3/4 cup (packed) brown sugar
2 tbsp canola oil
1 large egg

Preheat the oven to 375 degrees F. Place liners in a muffin tin and set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.

In a large bowl, combine pumpkin, yogurt, brown sugar, canola oil, and egg. Mix on medium speed until well combined. Add the dry ingredients to the pumpkin mixture and beat on low speed until just combined.

Spoon the muffin batter into the prepared muffin cups. If desired, sprinkle cinnamon sugar over the batter. Bake about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from the pan and cool.

Two-and-a-half-bite muffin
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Spice Cupcakes with Cream Cheese Icing

26 Dec

I recently made cupcakes for our Navidad Nacho Noche — our annual Christmas celebration over a nacho dinner with Betsy and a couple other friends. Betsy’s bf requested non-chocolate cupcakes, and in the spirit of Christmas, I decided a spice cake would be great, topped with – what else? – cream cheese icing.

For the cupcakes, I used the hand mixer to cream together 10 tablespoons of butter and 1 cup of packed brown sugar. I added 3 eggs one at a time and beat well after each one.

Ingredients

In another bowl, I whisked to combine the dry ingredients: 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.

Batter

While mixing with the hand mixer, I alternated adding the dry ingredients and 3/4 cup of sour cream. I filled a dozen paper-lined cupcake pan cups. I added some chopped walnuts to the leftover batter and filled another cupcake pan – about 5 more cupcakes. (Some people in my group don’t like nuts, ahem ahem, Betsy.) If you want nuts in all your cupcakes, I’d suggest 1/4 cup of finely chopped nuts of your choice.

Cupcake BatterBaking Cupcakes in the Oven

I baked the cupcakes at 350 F for about 15 minutes — the toothpick I inserted came out clean.

Testing the Cupcakes

Cooling CupcakesI cooled them overnight and frosted them with cream cheese icing the next day.

Spice Cupcakes

How Sue Sees It:
– My friends said they really liked these, but I don’t know if they were just being nice. I actually didn’t like them very much. They were not very sweet, and I have something of a sweet tooth. The cream cheese icing was MUCH sweeter than the cupcake, so that made them worthwhile for me. If you like your desserts a little less sweet, you’ll probably like these. Though once I decided I could call them muffins and have them for breakfast, I liked them better.
– The cupcakes with nuts in them looked better than the ones without. They rose a little higher, while the nut-less cupcakes were flat and smooth on top. Weird.