Pumpkin muffins

I did it! I finally altered a baking recipe and it came out delicious- and healthy too! Most of you know by now that I don’t like to bake. I just cannot seem to leave the recipe as is, even if it does contain ingredients to my liking- and the end result is always disappointing. I have to bring snack to my son’s school on days I co-op, so I wanted to make pumpkin muffins. Of course, as usual, I did find a few recipes I liked, but did not have all of the ingredients. So, I based this recipe on one from Feeding the Whole Family by Cynthia Lair. I made several changes and the muffins came out fantastic- moist and not too sweet. Jasper gobbled up 3 for snack! They were small- and I felt he deserved it as he did make them with me.

Pumpkin muffin recipe

1 1/2 cup unbleached white flour
1 1/2 cup whole wheat pastry flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

3/4 cup agave nectar
15 oz can of organic pumpkin (you can use baked squash as well, yum!)
3/4 cup rice milk
1/3 cup coconut oil
1/3 cup maple syrup
2 tsp. vanilla extract
2 eggs

Preheat oven to 350 degrees. Oil muffin pans. (I used coconut oil). Mix dry ingredients. Blend liquid ingredients. Add eggs and pulse briefly. Fold liquid into dry using minimal strokes.  Pour into muffin tins. (I used small muffin molds that had 24 per pan- this way made about 30- larger tins will make less) I baked for 30 minutes — the original recipe said 40-45, but my tins were smaller and I used different oils and sweeteners and 30 seemed perfect.

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