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.
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.
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.
1/2 c. vegetable oil
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.
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