I've posted these muffins before (um...many times before), but they're just so right for this time of year that I'm posting them again. Full of pumpkin-y goodness, they're a nice foil to all of the sweets that are making the rounds this week. Plus, these muffins are surprising kid pleasers. I haven't met a kid yet who doesn't scarf these muffins down.
As a bonus, you can frost these with a simple cream cheese frosting for a delicious and more healthy cupcake. I served frosted pumpkin muffins at my son's Halloween party last year. The kids loved them!
This recipe remains basically unchanged, but I seem to keep upping the amount of pumpkin I add to my muffins. I like them packed full of pumpkin, but you could use a little less if you wanted.
1/2 cup all-purpose flour 1 cup white whole wheat flour 1 tsp baking powder 1- 15 oz can pumpkin (be careful not to get a can of pumpkin pie filling!) or about 2 cups roasted pumpkin puree 1/3 cup olive oil 2 large eggs 2 1/2 tsp pumpkin pie spice 3/4 cup sugar 1/2 tsp baking soda 1/2 tsp salt
Preheat oven to 350 F. Line mini-muffin pan with muffin cups.
Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth. Mix together flour and baking powder and add to the pumpkin mixture. Mix until just combined.
Add batter to each muffin cup so that each cup is about 3/4 full. Bake until puffed and golden brown and a wooden toothpick inserted into the center of the muffin comes out clean, about 18-20 min. Makes about 3 dozen.
If you don't have white whole wheat flour on hand, you can use regular whole wheat flour for a final product with a slightly wheatier taste or change the flour proportions to 3/4 cup all-purpose flour and 3/4 cup regular whole wheat flour.