Wednesday, May 13, 2009

Perfect Pumpkin Muffins

I adapted these to be slightly healthier with the addition of whole wheat flour, some applesauce in place of oil and fewer eggs and they still taste delicious! I make them often because the kids devour them and they also freeze very well. They can be a little more decadent and cake-like with a frosting made with a slight drizzle of maple syrup mixed with icing sugar.

Pumpkin Muffins

2 cups whole wheat pastry flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt

Whisk together dry ingredients in a large bowl.

2 eggs
1- 14 oz can pumpkin
1/4 cup vegetable oil
1/4 cup (or one snack cup serving) applesauce
2 tbsp molasses

Combine wet ingredients in a medium sized bowl. Add to dry ingredients and mix only until it comes together and there are no big lumps of flour.

Bake at 350 degrees for approx. 17 minutes for mini-sized muffins or about 25 minutes for medium-sized muffins. Enjoy!