So today I tried making pumpkin muffins. These are pretty good - though dense and not super sweet. (I can be that way sometimes!) I like them - but to make them perfect, I think they need some chopped dark chocolate. (perhaps 1/4 cup of pieces?) That would make them a good occasional treat, but not something to have on hand all the time. I will use them for going to Starbucks with a friend. Having one of these in my purse will make resisting the forces of ADIPOSE super-easy!
On the good side, calorically they aren’t much different from the banana version and are very high in vitamin A. They also have a decent amount of iron!
- 2 Cups Whole Wheat Flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsps pumpkin pie spice
- 1/2 Cup pecans
- 15 oz can of Pumpkin- NOT pumpkin pie filling
- 1/4 cup molasses
- 2 Tbsps Canola Oil
- 1 tsp vanilla
- 1 large egg, lightly beaten
- 1/4 cup chopped dark chocolate (optional)
Preheat oven to 350 degrees Combine dry ingredients - except pecans- in one bowl. Combine pumpkin, molasses, oil, vanilla, and egg in another bowl and mix well. Add wet to dry ingredients, stirring just until moist. Fold in pecans. Spoon mixture into muffin cups coated with cooking spray - or use paper liners. Bake at 350 for 20 minutes (or until toothpick comes out clean when inserted into center of muffins).
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