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Taste of the Sisterhood – Get your pumpkin on

[ 21 ] 11/04/2010 |

I don’t know about you, but when’s the temperatures start turning a little cooler, I am all about baking. More often than not, my baking contains some degree of pumpkin-ness.

I looooooove me some pumpkin. Pumpkin Pie, Pumpkin Muffins, Pumpkin Bread, Pumpkin Spice Latte… Now I’m drooling.

Pumpkin puree

And do you realize how much of a nutritional power house pumpkin is?

It gets it’s amazing orange color from Beta carotene, it’s loaded with potassium, zinc, vitamin A, vitamin C and FIBER and is very low fat.

Really, you should just bathe in it.

Taste of the Sisterhood

O.K. So bathing in it is really not an option. So I’ll leave you with this recipe instead. These are seriously the best muffins I have ever made. The kids cheered yesterday when they got home from school and found these cooling on the counter.

Pumpkin Muffin Batter

WHOLE WHEAT PUMPKIN MINI MUFFINS

1/2 c. vegetable oil
2 eggs
1 2/3 c. whole wheat flour
1 1/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/3 c. water
1 c. canned or homemade pumpkin puree
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350°F

Combine eggs, oil, water and pumpkin puree (use straight pumpkin, not pumpkin pie mix). Sift dry ingredients together and gradually beat into first mixture.

Pour into greased mini muffin pans (I actually use a cookie scoop to get it in the pan…it’s the perfect size for mini muffins). Bake for 10-12 minutes. Makes about 36 mini muffins.

Pumpkin Muffin

Thanks to Attune Foods for sponsoring Taste of the Sisterhood! Check them out! As always, the opinions expressed are our own!

Attune Foods

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Category: Breakfast, Dessert, NUTRITION, Taste of the Sisterhood, Thea

About thea: 35 year old mother of 2 who is maintaining her healthy weight range, one week at a time! O.K.... Maybe every other week... View author profile.

  • Lisa

    I love pumpkin and if I hadn’t just baked two loaves of healthy pumpkin bread yesterday, I would totally be making these today! I bt you could replace the oil with unsweetened applesauce and still retain the flavor- I do that all the time in baking!

  • Lisa

    I love pumpkin and if I hadn’t just baked two loaves of healthy pumpkin bread yesterday, I would totally be making these today! I bt you could replace the oil with unsweetened applesauce and still retain the flavor- I do that all the time in baking!

    • http://nothingbutchatter.blogspot.com/ kiminia

      I sub applesauce alot in recipes.. sometimes you can cut the sugar by 1/4 c too…

    • http://nothingbutchatter.blogspot.com/ kiminia

      I sub applesauce alot in recipes.. sometimes you can cut the sugar by 1/4 c too…

  • http://nothingbutchatter.blogspot.com/ kiminia

    printinnnnnnngggggggggggg!!! this will be great for the childcare & something I can feel good about sneaking too :) thanks!!! I am up to 20 cups of pumpkin &/or squash in the freezer & still have 2 squash & a pumpkin left to process :)

  • http://nothingbutchatter.blogspot.com/ kiminia

    printinnnnnnngggggggggggg!!! this will be great for the childcare & something I can feel good about sneaking too :) thanks!!! I am up to 20 cups of pumpkin &/or squash in the freezer & still have 2 squash & a pumpkin left to process :)

  • Lori Mocarsky

    Yummmmm. I am so going to the store to buy the ingredients to make these. I will be subbing the oil for applesauce as well.

  • http://www.traveling-well.com Karena @ Traveling Well

    I’m with Lisa! If I hadn’t made pumpkin cornbread yesterday, and pumpkin pancakes for breakfast today, I’d be all over these! But definitely printing it out for future reference!

  • http://christy.shrinkingjeans.net Christy_TheSistherhood

    AMEN for mini muffins!! We loves them over here in the Mensi house :) Great photos too Thea! SMFD!

  • Anonymous

    yummy!! I’m getting so many great recipes…now to start baking and cooking! Thanks ladies, ya’ll are the bestestsseet!!

    • Lori M

      Quick question. Has anyone done regular sized muffins out of these? if so can you tell me baking times. I am going to do these tomorrow and don’t own mini muffin tins lol. I can guess the times but I hate to ruin them :)

      • Jeasrose

        I made them in the regular size at 350 for about 13-15 mins or so.

  • Anonymous

    Okay, I made a double batch and the kids and I had them and they are great. What is a serving?

  • Anonymous

    But you CAN bathe in it… sort of.

    Look here: http://www.care2.com/greenliving/pumpkin-treats-for-your-skin.html

  • Pingback: Pumpkin Chili with Lentils and Chickepeas - Savory and Delicious

  • Cooking Ripe!

    I love pumpkin bread and LOVE the idea of mini pumpkin muffins. I will be making this weekend!
    Readers may also enjoy making easy homemade puree for this recipe
    http://cookingripe.wordpress.com/2012/09/26/homemade-pumpkin-puree/

  • melanie crabb

    i actually thought that pumpkin can be a substitute for oil and eggs in a recipe. so maybe you don’t even need those? hmmm

  • http://www.facebook.com/april.weed April Weed

    Thank you for this recipe! We cut out the water and added in greek yogurt. We also added in mini chocolate chips! Yummo!!

  • Amy

    I made these and I LOVE them so much! I couldn’t believe how moist they were! I know this goes a bit against the whole point, but I will admit I added just a *few* chocolate chips. :)

  • Jessrose

    I made these tonight and they came out delicious! I didn’t have nutmeg or baking powder so I substituted with pumpkin pie spice and a little extra bling soda. I did them in a regal ur pan too! They were great! Thanks for sharing this recipe.

  • Pingback: Pumpkin Chili with Lentils and Chickpeas - Savory and Delicious