Whole-Wheat Pumpkin Muffins

We are still adjusting to the recent time change to prepare for the exciting arrival of spring, but that doesn't mean pumpkins are out of style just yet. Besides being fashionable, their deep orange color also make them a great source of antioxidants and Vitamin A. Lucky for me, I was able to snag a few cans on sale at a local grocery store this weekend.  I immediately began the search for a healthier version of one my favorite muffins. I couldn't resist the wholesome ingredient list of this recipe that I found on 100 Days of Real Food. The aroma of warming spices swirled through the house as I patiently waited for these to reach the perfect golden hue. They were a definite hit with everyone in our household. I know lots of people who relate the adjective "moist"to nails on a chalkboard so I'll spare you this time, and simply say these were heavenly! Melt-in-your-mouth good. 

Whole-Wheat Pumpkin Bread
 Adapted from 100 Days of Real Food

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Ingredients (1 loaf or 12 muffins)

• 1 ½ cups whole-wheat pastry flour
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ⅛ teaspoon cloves
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup coconut or light EVOO
• 1/3 cup maple syrup
• ½ teaspoon vanilla
• 1 cup pumpkin puree
• ½ cup chopped tree nuts (optional)

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl whisk together the dry ingredients.

Make a hole in the center and add the eggs, oil, maple syrup, and vanilla. Stir together thoroughly with a fork, careful not to over mix.

Fold in the pumpkin puree and nuts (if using).

Grease a large loaf pan or muffin tin and pour in the batter.

For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes.

Muffins are done when a toothpick comes out clean.

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The little one loved munching on these muffins for breakfast or a mid-morning snack.