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Thursday, November 22, 2007

Pumpkin Muffin

These muffins were dense, tasty and flavourful. There are many variations that you can try with the spices. Ginger, cloves, allspice and cinnamon are all great choices for experimentation.

Pumpkin Muffin

2&1/2 cups all purpose flour (625 mL)
1 cup whole wheat flour (250 mL)
1 tsp salt (5 mL)
1 cup sugar (250 mL)
2 tsp cinnamon (10 mL)
1/2 tsp allspice (3 mL)
1/2 tsp nutmeg (3 mL)

3 cups pureed pumpkin (750 mL)
3/4 cup canola oil (180 mL)
2 Tbsp vinegar (30 mL)

Preheat oven to 375 degrees Fahrenheit or 180 degrees Celsius. Line muffin cups or grease with canola oil.

Sift together flours, baking soda, salt, sugar and spices in a large bowl. A sifter will give lighter muffins and these muffins are pretty hearty. If you would like to lighten the texture, add a bit of water. Add combined pureed pumpkin, oil, and vinegar.

Cook for approximately 20 minutes.

Makes about 18 muffins.


mary said...

Those look yummy. thanks for the recipe

Elle said...

These sound delicious with less sugar than some and not too much oil, but lots of pumpkin...YUM!