Friday, September 27, 2013

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Pumpkin Week: Pumpkin Muffins

Day four of pumpkin week and the baking continues. The fact that I have a week's worth of pumpkin recipes is very telling of how things have been in my life lately. I am a stress baker and I bake a lot when I am stressed and need to relax. Last week was one of the most stressful weeks for me; I had cranky children, a bad attitude about school, and was driving all around Miami for my internship. Baking gave me about 30 minutes of peace each day. This week has been better so my baking has toned down a bit but I have still managed to bake twice this week.

Now, these muffins. I wanted a pumpkin muffin, but I wanted a healthy pumpkin muffin. I also wanted something that combined banana and pumpkin. I came across this recipe and tweaked it a bit. The muffins could have been a little sweeter, but topped it with some honey butter made them taste much better. This was a good muffin, but it wasn't the type of muffin you eat when you want a sweet fix. Good thing I have six cans of pumpkin puree so I can keep tweaking the recipe until I get it just right.

Day 1: Pumpkin Bread

Pumpkin Muffins
Source: Adapted from Ambitious Kitchen
Makes 8 muffins


3/4 cups whole wheat flour
1/2 cup oatmeal
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp coriander
1/8 tsp allspice
1/8 teaspoon salt
1/2 cup canned pumpkin
2 ripe bananas, mashed
2 Tbsp dark brown sugar 
1/3 cup unsweetened almond milk
1 egg white, slightly beaten
2 Tbsp canola oil
Extra oatmeal, for sprinkling on muffins

Preheat the oven to 350 degrees and line 8 muffin cups with paper cups or spray with nonstick spray.

In a large bowl mix flour, oatmeal, spices, baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, brown sugar, almond milk, egg white and oil. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.

Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean.
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