My picky eater L-O-V-E-S pumpkin muffins. She has a thing for cinnamon and cloves, and muffins that don't have mysterious chunks. This particular pumpkin muffins recipe can go under the categories of healthy, egg-free, oil-free, no cholesterol, low-sodium, vegetarian, and vegan recipes.
HERE'S ALL IT TAKES
makes 12 muffins
- 1 1/4 cups whole wheat pastry flour or all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 1/4 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium (7 to 8-inches) banana
- 1 1/4 cups pumpkin puree
- 2 tablespoons ground flaxseed
- 4 tablespoons water
Heat oven 350ºF. degrees. Lightly oil a 12-cup muffin pan generously with oil for guaranteed pop-out muffins.
Sift all the dry ingredients into a large bowl.
In a separate medium bowl, blend the banana, pumpkin, flaxseed and water with an electric mixer until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together just until moistened. Use an ice cream scoop or large spoon to evenly divide batter into muffin cups.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to continue cooling. When completely cooled, store in a plastic container in the fridge. Should keep for up to a week, if they're not devoured before then.