Case in point: Double Pumpkin Muffins.
I stumbled across this recipe last September in an issue of Women's Health magazine. Like all of the recipes I love, this one is very easy to make with little mess. Oh, and it tastes really good.
But the best part is that these muffins are great for breakfast because they're packed with good-for-you pumpkin, pumpkin seeds and made with whole-wheat flour. Plus, they're incredibly portable when you're eating on the run.
Each muffin is 215 calories, with 3 grams of fibre and 7 grams of protein. While they do contain 8 grams of fat, it's mostly the healthy kind - olive oil and pumpkin seeds. Which leaves more room for cupcakes (with frosting)!
The baked muffins, cooling:
Packed in a tin for the freezer. Rayzor and I can't eat all 12 before they go bad, so I store some to be defrosted as needed:In a Cup-A-Cake holder, ready to go:
Look at that great colour - healthy, pumpkiny goodness!
Double Pumpkin Muffins
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsps. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1 1/4 cup canned solid-pack plain pumpkin (not pumpkin pie filling)
3/4 cup skim milk
2/3 cup packed light brown sugar
1 large egg
3 tbsps. olive oil
1/2 cup hulled pumpkin seeds (pepitas)
1. Preheat oven to 375 F. Lightly coat a non-stick 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together flours, baking powder, cinnamon, ginger, and salt. Set aside.
3. In a large bowl, whisk together pumpkin, milk, brown sugar, egg and oil until smooth.
4. Add dry ingredients to pumpkin mixture in 2 batches, stirring until just incorporated (a few lumps are fine). Stir in seeds.
5. Divide batter evenly among muffin cups, filling each about 2/3 full.
6. Bake until toothpick insterted in center of muffin comes out clean and tops are just turning golden brown, between 20 -25 minutes (reduce baking time slightly if using silicone). Let cool for 10 minutes before removing from pan.