BCC RECIPE BOOKonline EN - Flipbook - Page 29
Pumpkin Spice Muffins
Serves: 24 | Prep Time: 15 mins | Total Time: 45 mins
These pumpkin spice muffins are so fragrant, your kitchen will be smelling scrumptious
all day long! The puréed pumpkin makes these muffins extremely moist without any oil.
Ingredients
Directions
| 230 g (2 cups) whole wheat flour
1. Preheat oven to 350°F.
| 5 ml (1 tsp) salt
2. Grease 12 muffin cups with cooking oil or butter, or use
liners. Set aside.
| 10 ml (2 tsp) pumpkin pie spice
| 7,5 ml (1½ tsp) baking powder
| 7,5 ml (1½ tsp) baking soda
| 5 ml (1 tsp) ground cinnamon
| 5 ml (1 tsp) ground nutmeg
| 625 ml (21/2 cups) pumpkin purée
| 250 ml (1 cup) milk
| 4 eggs, beaten
| 250 ml (1 cup) applesauce
| 135 g (1½ cups) quick-cooking
rolled oats
3. Mix whole wheat flour, salt, pumpkin pie spice, baking
powder, baking soda, cinnamon, and nutmeg together
in a large bowl until thoroughly combined.
4. Stir pumpkin purée, milk, eggs and applesauce into
the dry ingredients until batter is smooth; fold oats
into batter.
5. Scoop batter into prepared muffin cups, filling them
to the top.
6. Bake in the preheated oven until a toothpick inserted into
the centre of a muffin comes out clean, 20 to 30 minutes;
set aside to cool 5 to 10 minutes before serving.
Just like carrots, the pumpkin is full of beta-carotene,
a real ally for healthy vision!
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