Wednesday, September 24, 2008

Spicy Pumpkin Muffins

These are so yummy. Sam and Charlie are eating them as I type this out. Sam helped me make these babies and now my house smells delicious! I really like these muffins because they have whole wheat flour, and all the spices. I love the ginger and cloves in this! Gives it a little zing!

adapted from a recipe by Joe at Culinary in the Country

Spiced Pumpkin Muffins

1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup low fat sour cream (I subbed plain yogurt)
1/4 cup milk (I used Soy)
1 & 1/2 to 2/3 cup mashed pumpkin
1 egg
1 tsp vanilla

Preheat the oven to 350 degrees

In a medium bowl, whisk together the flours and the next 6 ingredients (through cloves) and set aside.

In a large bowl cream together the butter and sugars. Add the yogurt, milk, pumpkin, egg, and vanilla. Mix well.

Add the dry flour mixture into the wet and stir just until combined. The batter will be thick.

Lightly coat a 12 cup muffin tin with cooking spray. Spoon muffin batter into each cup and place in the oven for 25-35 minutes until a wooden toothpick comes out with a few moist crumbs attached.

(I also sprinkled on a crumb mix I made of brown sugar, white sugar, flour and butter.)

12 Big muffins

1 comment:

Joe said...

Those are one of my favorite muffins - I love the idea of adding the streusel too. Glad you gave 'em a try!