Weekend Baking: Pumpkin Muffins (In the Spring!)
Pumpkin isn't just a fall treat; pumpkin muffins, breads and cakes taste just as good in the winter, spring and summer! A whole grain version of pumpkin bread, these muffins are year-round staples for my kids' school lunches and after school snacks. I bake a double batch and freeze the extra so I almost always have them on hand.
Ingredients
- 2 tbsp sugar
- 2 tbsp brown sugar, packed
- 1/4 tsp ground cinnamon
For Muffins
- 1/2 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1 pinch ground cloves
- 1 150z can pumpkin puree
- 1/3 cup vegetable oil
- 2 eggs
Instructions
- To make the topping, in a small bowl, mix together the sugars and the cinnamon until well combined. Cover and set aside.
- Preheat oven to 350 degrees F. Grease 12 muffin cups or line with muffin cup liners.
- In a large bowl, stir together the flours, oats, baking powder, baking soda, salt and spices. In a separate medium bowl, mix the pumpkin puree, sugar, vegetable oil and the eggs. Gently mix the wet ingredients into the dry ingredients and stir until just incorporated.
- Scoop batter into muffin cups and sprinkle the topping over each muffin. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out with just a few crumbs on it.
- Cool in the pan for 5 minutes and then transfer to a cooling rack.
