Taste of Tuesday -- pumpkin muffins

Just because today is December 1st (What?!?! PANIC MODE! I have nothing done for Christmas and we're already counting down. I'm still catching up on November!) doesn't mean you have to stop cooking with pumpkin. And after you try these muffins, they'll be a year-round staple. I got the original recipe from Ellie Krieger on foodnetwork.com. However, I made a few more modifications and am satisfied with the result. These muffins are very moist and very tasty. Kyle loves them and wants me to make them weekly.

Best Pumpkin Muffins

2 C whole wheat pastry flour (made with white wheat, but still whole grain)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 C packed brown sugar
3 T molasses
1/4 cup canola oil (scant)
1 egg and 1 egg white
1 C canned pumpkin
1 teaspoon vanilla
3/4 C lowfat buttermilk, or 3/4 C skim milk plus 2 T sour cream


I added in 1/3 C dark chocolate chips and 1/3 C dried cranberries. If my kids liked nuts more, I would have done walnuts as well.

Preheat oven to 400 degrees F. Prepare muffin pans with liners or non-stick cooking spray.

Mix together dry ingredients in medium-sized bowl. Set aside.

In large bowl, mix together sugar, molasses, oil, and eggs until well combined. Add in pumpkin and vanilla and mix again. Add in buttermilk and mix again.

Carefully mix together wet and dry ingredients. Do not overmix.

Fold in chocolate chips, dried fruit, or nuts as desired.

Fill muffin cups 2/3 full and cook for 15-20 minutes in preheated oven.

Let the muffins cool before eating them.

These make a great breakfast too, and are full of healthy stuff. Enjoy!