These muffins are loosely based on a recipe for "Best Pumpkin Muffins" from the Vegan with a Vengeance cookbook. My recipe is not vegan but they could be easily re-veganized by using some soy milk as recommended in the original. The original version also uses white flour and a whopping 1-1/4 cups of sugar, a guaranteed morning calorie bomb, not to mention the sugar rush and crash that would leave you starving at 10 AM. Proof once again that just because a recipe is vegan does NOT mean that it is healthy! My version uses substantially less sugar, less oil, and whole wheat pastry flour, with the result that each muffin is only 181 calories and gives you 1 serving of whole grains. Thanks to the pastry flour and pumpkin pulp, the muffins stay tender and moist and the sunflower seeds add a nice crunch. They are fabulous for breakfast, especially toasted plain or with some apple or pumpkin butter.
1-3/4 cup whole wheat pastry flour
1 tablespoon (yes, a tablespoon) of baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp allspice
1/4 cup canola or other mild vegetable oil
1-1/4 cup pumpkin pulp (if you use your own pumpkin be sure to blend it smooth before using)
3/8 cup brown sugar (not packed)
2 tablespoons dark molasses
1/2 cup organic 1% milk
1/4 cup dried cranberries*
1/4 cup sunflower seeds
*You can use all cranberries or raisins or substitute chopped dates or even a mix if you prefer. I used 1/8 cup raisins and 1/8 cup cranberries.1. Stir together the flour, sugar, baking powder and spices, sunflower seeds and cranberries or other dried fruit.
2. Measure out the molasses, milk, oil and pumpkin pulp and stir into the dry ingredients until just mixed.
3. Fill muffin tins about 2/3 full and bake for 18-25 minutes at 400 degrees Fahrenheit.
Labels: Bread, Breakfast Series