There comes a time in everyone's life when they say to themself, "Gee, I wish I had a pumpkin muffin right now." For me, dear reader, that time was yesterday. And so I made pumpkin muffins.
This recipe was modified from a certain Jane Brody's Good Food Book, with recipes from "Whole-Wheat Raisin Cookies" to "Pilaf With a Purpose." So of course, I had to make a healthier version of it. The result? A moist, cake-like muffin with hints of cinnamon, perfect with a little butter and a large glass of milk.
Recipe:
1/2 C sugar
1/4 C vegetable oil
1/4 C plain yoghurt, preferably greek (I used FAGE)
3/4 C pumpkin puree
2 eggs
1/8 C milk
1 C whole wheat flour (home ground, if possible. Whole Foods also carries feathery flour if you prefer your whole wheat that tastes unhealthy.)
1/2 C white flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt (don't skip the salt, tis essential for the ultimate flavorful output!)
In a large bowl, beat together the sugar, oil, eggs, milk, yoghurt, and pumpkin. It should be pretty runny, if it holds its shape or has air bubbles, add a little more milk.
In a medium bowl, stir together all the rest of your ingredients.
In the large bowl again, dump in your dry ingredients. But gradually. Then stir it all together, and whaddaya get? Pumpkin muffin batter! (Add some more milk if it's too thick, it should be a little thicker than cake batter.)
Bake for roughly 15 minutes at 350 degrees (Fahrenheit, if any of you were wondering.)
Happy munching!
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