A long time ago I posted a recipe for Pumpkin Muffins but when I posted it I hadn’t even tried it, I know, I know newbie blogger what can I say? Anyway I did end up trying it later that month but never posted the finished product. It’s been two years since I posted that recipe and started making it. It’s pretty much a given in that I make Pumpkin Muffins as soon as it starts getting cold. And it has been cold. SO cold. It was like one day it was summer and the next it was winter. WTH?!!?
and create a well in the center
Set the aside and in a medium bowl slight beat two eggs and add in the rest of the wet ingredients
Then add the pumpkin mixture to the flour
You want the mixture to still be lumpy, just make sure all the flour is moistened!
Now of course it’s time to spoon everything into your muffins pans. I made 6 regular size muffins and 16 mini muffins.
I *may* have added chocolate chips to the last bit of the batter for the last pan. While gathering my ingredients I found I had some left over chocolate chips so I *knew* I had to try them out! Now it’s time to pop them in the oven, 400, 15-20 minutes for the regular sized muffins and 10-12 for the mini muffins! When they’re all done place them on a cooling rack for 5 minutes
They taste delicious with a little bit of butter!!
1 1/3 cups All-Purpose Flour
3/4 cup Whole Wheat Flour
1/4 cup sugar plus 2 packets heat-stable sugar substitute, or 1/3 cup sugar
1-1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup fat-free milk
2 tablespoons cooking oil
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
1. In a large bowl combine all dry ingredients, all purpose flour, whole wheat flour, sugar and sugar substitute, baking powder, cinnamon, basking soda and salt. Make a well in the center of the flour mixture and set aside.
2. In a medium bowl combine the slightly beat eggs, pumpkin, milk, oil, orange peel and orange juice. Pour the Pumpkin mixture into the flour mixture and combine until everything is moistened. The batter will be a little lumpy!
3. Spray your muffin pan with non-stick cooking spray and spoon batter in the muffin tins, dividing it evenly. All wells should be about 3/4 filled. Bake in a 400 degree F oven for 15-20 minutes for the regular sized muffins and 12-15 minutes for the mini muffins. Cool on a wire rack for 5 minutes. They are best when served warmed! Makes 12 muffins!