> Honey-Pumpkin Muffins September 25 2013
I make these muffins year round, because they are my daughter's favorite, but they seem to taste better in the fall. I think it's the spices — cinnamon, ginger and nutmeg whet our appetites for warm sustenance and mirror the warm colors of autumn.
These muffins are not gluten-free, vegan or anything else like that, but they are full of Vitamin A, protein, fiber and other healthful things. They make a simple, filling breakfast, and they travel well for weekend get-aways! This recipe is for a huge batch; I don't have lots of time to bake, so when I make 'em, I make 'em! (They freeze beautifully, but this recipe can easily be cut in half.)
(makes 24 regular-size muffins, or 48 mini-muffins)
Dry ingredients — mix all these together:
3 cups whole wheat flour; 1/4 cup flax seed, ground after measuring; 1.5 tsp. baking powder; 1.5 tsp. baking soda; 1/2 tsp. salt; 1 cup brown sugar, not packed; 2 tsp. cinnamon; 1 tsp. nutmeg; 1 tsp. ginger
Then add these:
2 cups cooked, puréed pumpkin (or one 15 oz. can); 3/4 cup honey; 3/4 cup vegetable oil; 4 eggs, lightly beaten
Mix everything together, but don't over-mix. Preheat oven to 350 degrees (or 325 degrees convection). Fill muffin cups 2/3 full. Bake regular-size muffins 25 minutes (20 in convection), or bake mini-muffins 20 minutes (14 in convection). You may leave the flax seed out with no serious consequences to taste or texture.