Friday, November 16, 2012
These little jewels I made for my grand baby, Callie. She does attempt to eat different foods. So, I thought I would introduce pumpkin to her. She really liked the taste, because she wanted more then one muffin. That was a good sign!
These muffins have very little oil in them and a whole can of pumpkin with nutmeg, cinnamon and pumpkin pie spice which makes a delightful combination of flavors and a nice crunch from the toasted pecans.
Fall and pumpkin always seem to go together and these muffins can be a healthy breakfast or afternoon snack.
1/2 cup whole wheat pastry flour
3/4 cup unbromated unbleached all purpose flour
3/4 cup organic evaporated cane sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
15 oz can organic pumpkin puree
2 tablespoons organic canola oil
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans, roasted in small dry pan on medium heat for 5 minutes
Preheat oven to 425 degrees F. Line a muffin tins with paper liners. This recipe makes 4 dozen mini muffins.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, nutmeg, and salt. Use a wire whisk to mix together and set aside.
In a large bowl, mix pumpkin puree, oil, egg, and vanilla. With a hand mixer beat at medium speed until thick. Scrape down sides of bowl.
Add flour mixture to the wet mixture, then blend on low speed until combined. Do not over mix. Fold in the chopped pecans.
Use a small 1-inch ice cream scoop to put batter into the prepared muffin tins. Fill 3/4 full. Bake 8-10 minutes until a toothpick inserted comes out clean. Enjoy!