Sunday, November 20, 2011

Healthy Pumpkin Muffins

Let's face it. A lot of muffins are cupcakes in disguise. Sometimes, the disguise isn't even that good.

We feel so much better when we're eating a muffin over a cupcake though don't we. I want to make start making delicious muffins that I feel no guilt over making over and over again. Here's one attempt.

A successful attempt I must add. I drastically reduced the sugar, added flaxseed meal, and included pecans. The reduced sugar was noticeable. Perhaps even off puttingly noticeable to some. My kids didn't seem to notice though and gobbled these up today.

Healthy Pumpkin Muffins
Printable Recipe
1 c flour
1/4 c flaxseed meal
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 c pumpkin
2 T butter
1/4 c milk
1/4 c brown sugar
1 egg
1/2 tsp vanilla
1/3 c pecans, chopped

Topping
1/2 T sugar
dash of cinnamon

1. Combine the flour, flaxseed meal, baking powder, baking soda, cinnamon, ginger, and nutmeg in a bowl.

2. Whisk together the pumpkin and brown sugar. Add the butter, milk, egg, and vanilla and continue to whisk.

3. Stir the flour mixture into the wet mixture. Mix until just combined. Fold in the pecans.

4. Divide the batter into 6-9 lined muffin tins. Mix the topping and sprinkle onto each filled muffin tin.

5. Bake at 350 for about 15-20 minutes.

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