Pumpkin Spice Muffins

Tod Dimmick

Pumpkin, and winter squash, add a nutty richness to baked goods like these muffins. Kids like them, too.

Prep time: 20 minutes
Cook time:25 minutes
Yield: 12 muffins

1 cup wheat bran
1 cup boiling water
2 cups whole wheat flour
3/4 cup sugar or equivalent
1/2 cup almond meal (or use more flour)
1/2 cup flax meal (or use more flour)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
2 eggs
1 1/4 cups milk
1/3 cup canola oil
1 tsp. vanilla
1 cup pumpkin puree
1/4 cup chopped pecans

Preheat the oven to 400.

Pour the water over the bran and set aside. Whisk the flour, flax meal, sweetener, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large mixing bowl. In a separate bowl whisk the eggs. Add the milk, oil, and vanilla, and whisk thoroughly. Stir in the bran, the pumpkin, and the pecans.

Distribute batter equally to lined muffin cups, and bake for 20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.

Note: Liquid content will vary depending on the squash or pumpkin you use, add more flour or milk if necessary.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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