I wanted to try making pumpkin muffins today, just because they sounded like a good idea, and I wanted to see if I could make them extra-healthy. I went to Kroger after work to get the stuff I needed. Of course, they were completely out of canned pumpkin. So I went across the street to the Walmart “Marketplace” and wouldn’t you know it? Empty shelves there too, where the pumpkin was supposed to be. Not about to admit defeat, I then drove over to the Super Walmart (aka the Devil’s Asshole) and even THEY were out of canned pumpkin. Wouldn’t you think they’d be stocked up on that shit by now?
I ended up giving up on the idea of pumpkin muffins, but I still made muffins. I wanted to make some that I could actually eat without guilt, so I found the healthiest recipes I could and merged them and tweaked them and came up with something I thought was more than acceptable. What’s more, they were actually GOOD. I expected them to come out as little bricks because I used only whole wheat flour, but while they were slightly chewy and more dense than they’d be with white flour, they still rose and came out nicely muffiny! (Shut up; that is too a word!) They were tasty and yummy enough that even Josh devoured them, and declared them one of his new favorite foods!
These are very easy to make. You don’t even need a mixer; I just beat the one lonely egg in with a fork. I plan on experimenting with this recipe next time, but here is the basic recipe, which was pretty good by itself:
INGREDIENTS
2 cups whole wheat flour
1/4 cup white sugar
1/4 cup brown sugar
1 tablespoon baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ teaspoon salt
3/4 cup milk (I used 2%)
½ cup applesauce
1 egg
1. Heat oven to 375 degrees. Grease bottoms only of 12 muffin cups, or use non-stick pans (like I did.)
2. Combine flours, sugar, cinnamon, nutmeg, baking powder and salt; mix well.
3. In a separate bowl, combine milk, applesauce and egg; blend well.
4. Add wet ingredients to dry ingredients all at once; stir just until dry ingredients are moistened, without over-stirring (batter will be slightly lumpy, and pretty thick.)
5. Fill cups 2/3 full. Sprinkle tops with sugar or cinnamon sugar, if desired.
Bake for about 20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm or store for up to ??? days. (I haven’t figured that part out yet because baked goods never last more than 2 days in my house!)
ADD-IN IDEAS:
Canned pumpkin
mashed ripe banana
chopped nuts
blueberries
raisins
finely chopped apple
different spices (ginger, pumpkin pie spice, vanilla extract)
Yum !!!
Hope you have some left over for me !!!
That’s my BabyGirl!
See? If only you’d had this interest a few years back I would have had you teaching Healthy Cooking Classes at the store!!
Darn! Timing is everything!
The recipe sounds great, Birdy. The Devil’s Asshole thing made me laugh.
Love you,
SB
have you ever had the starbucks pumpkin cream cheese muffin that only comes out in the fall? if i make muffins i may have to try and sneak some sort of cream cheese in. mmmmmmm.
*copious drooling*
I found a recipe that puts a cream cheese mixture in the center. Sounds yummy! I may have to try it sometime. Never tried the starbucks ones.
I liked the Devil’s Asshole thing too! Mmmmmm…..they sound loverly!
What? No pumpkin? Everyone else must have had the same idea, fall weather, etc. Darn it!
I love pumpkin anything, so i’m saving your recipe to try our w/my new muffin pans. Sound yummy Birdpress!
Is whole wheat flour the same as whole meal? I could only find whole meal
As soon as I know, I am SO making these muffins!
Yep! I had to look it up though. I have made these again with pumpkin once I finally found it. I didn’t change anything, just added a half cup of canned pumpkin and 1 tsp of pumpkin pie spice. I also topped them with chopped pecans. They came out even better!
The devils asshole. OMG, dying laughing here. These sound good and I’m not even a muffiny person (see, it is a word!).
Thanks for sharing, I’ll have to try this for my kidlets!