No this post is not about a single gal’s lonely Thanksgiving for one…and if I have just insulted you…I am sorry. Instead, this is one of those brilliant accidents. Although, it’s not quite as good as the accidental invention of Ivory soap, but it’s a great idea nonetheless.
I will bet you a million bucks that if you make these soft and spicy pumpkin muffins you will get “ooh’d” and “ahh’d” at from anyone you share them with, and you will never crave that bad boy coffee house pumpkin muffin again.
These muffins are full of warm autumn spices and molasses to make your taste buds very happy and the Greek yogurt gives them their moist and spongy texture without the fat.
Now I can’t promise that you will only eat one. They are kind of addicting, and if you are like me you tend to tell yourself that another one couldn’t hurt since they are good for you.
So here these little beauties are in all their glory, with their nutritional information.
Bet you a Million Bucks Pumpkin Muffins
Recipe has been mushed together from so many sources that it actually is legistically All Mine!
Makes a dozen regular sized muffins
Nutrional Info from Cook. Eat. Share. (Serving Size = 1 Muffin): Cal. 144 Total Fat 3.9 g. Sat Fat .59g Fiber 1.5 g Carb 22.8 g Chol 25 mg Protein 3 g Sodium 313 mg Potassium 223 mg
3/4 c. all purpose flour
3/4 c. wheat flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 t. ground ginger
1 t. ground nutmeg
1/4 c. dark molasses
2 T. maple syrup
1/3 c. nonfat Greek yogurt
1/4 c. canola oil
3/4 of a 15 0z. can of pumpkin puree (not pumpkin pie spiced)
1/4 c. of nonfat milk
1/2 c. chopped almonds
1/2 c. raisins
To make the muffins: Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with muffin liners. In a large bowl, whisk together flours through nutmeg.
In another large bowl, whisk together molasses through eggs. Add 1/2 of the dry ingredients to the wet ingredients and combine. Then add the last 1/2 of the dry ingredients and combine. Don’t over mix, just stir together until flour has dissolved into batter.
Add your chopped almonds and raisins and stir to disperse. Using an ice cream scoop (because it makes it very easy) fill your muffin cups 2/3 full. Bake for about 20-25 minutes or until slightly firm to the touch and a toothpick comes out clean.
Cool in pan for 10 minutes. Serve with coffee…it’s really the perfect pairing.
First of all, you are probably now asking yourself two things…1)What makes THIS pumpkin bread pudding so extraordinary, and 2) What the HECK is a gongoozler? I will proceed to explain both if you are patient.
Lately, I am concerned about my sanity or rather lack there of. I can’t seem to stop the pumpkin posts. Yes, I know you are done with them and I know I should be done with them but I’m not, and I don’t think I CAN stop.
These soft, citrus-y pumpkin cupcakes with cinnamon and nutmeg spiced butter cream are definitely worth squandering my sanity over. No question about it, but I DO have to wonder….WHY can’t I seem to pull myself AWAY from the pumpkins?! It’s odd at best. Continue reading
Nice of you to stop by for maybe a minute or so. Was I not welcoming enough? Did my three batches of pumpkin cookies, one batch of pumpkin muffins and my huge pot of sweet potato soup not convince you to stay?!
Well, too darn bad! Because I am going to push onward and continue to whip up Fall dishes like this earthy maple glazed pumpkin salad despite your stealthy escape. I am going to win you over…I am sure of it. As sure as I am of loving chocolate and hating Mondays, I am positive that I can get you to plant yourself for at least a couple of months…illusiveness aside. Continue reading
Once again I am being tormented by my mother’s homegrown pumpkins. What? Have you never been tormented by a pumpkin? It’s a rather common occurrence over here. I know you and I have had this conversation before.
The scenario is always the same…a beautiful bright orange pumpkin has been bestowed upon me from my mother’s overflowing garden, and it sits on my counter waiting, waiting, more waiting —until the decision has been made and the perfect use of this pumpkin comes to me like a vision. Continue reading
I know, I am supposed to be waiting for October to showcase my pumpkin recipes—that’s sort of an unspoken rule. Yes, I realize that summer barely has ended, but I am not very good at delaying gratification. So much for “good things come to those who wait”, because these muffins are oh so good and I did NOT wait until October.