Friday, November 4, 2011
About a week or so ago, we had a very rainy and dreary day. I was completely soaked by the time I got to the train station to come home and still soggy when Dave picked me up to drive me the rest of the way home. (Yes, I had both an umbrella and a trench coat.) So I knew it was one of those nights that exercise would go out the window. I was in need of comfort. I needed to bake. And since earlier in the afternoon I had been perusing Foodbuzz for muffins, I knew exactly what I wanted to make (especially because I had everything on hand). This healthified pumpkin muffin seemed like just the way to bring the good parts of fall into my evening to level the playing field from the driving rain. I loved how they puffed up and just look like perfect muffins. They were super easy to make with two bowls and a whisk, so it was easy clean up, too. A moist muffin with a great texture, these were a tasty treat and a perfect match for fall breakfasts. Plus this recipe makes a lot!
I'd seen other bloggers mention RavieNomNoms, but I don't know why I hadn't visited her blog. She's adorable and came up with this great treat. Unfortunately, she had forgotten to list the quantity of sugar in her post, so I guessed and used 1/2 cup. Afterward I learned from Ravie that I should have used 3/4 cup (which was my first instinct, but I didn't want them to be too sweet). Had I realized I would get the equivalent of 18 muffins, I would have done 3/4 because I don't think the version I made was sweet enough, and maybe use brown sugar. And I would also amp up the spices, either adding more cinnamon or a combination of pumpkin pie spice, baking spice, cinnamon, and nutmeg, from 1 teaspoon to maybe 2 1/2 teaspoons because I really like that compliment to the pumpkin. After I filled my 12 cup muffin tin and had so much batter left, I decided to make mini muffins with the remainder. Since 3 mini muffins equals 1 regular muffin (I don't know where I read that, but it works on all my recipes, i.e. if it makes 12 regular muffins, you'll get 36 mini muffins), I ended up with quite a few.
1 3/4 cup whole wheat flour
1 cup flour
3/4 cup sugar or brown sugar (not pictured because I didn't realize it was missing from the recipe)
1 Tablespoon baking powder
1 teaspoon baking soda
1-2 1/2 teaspoons cinnamon (or combination of cinnamon, nutmeg pumpkin pie spice and/or baking spice to taste)
1/2 teaspoon salt
1 cup canned pure pumpkin (not pumpkin pie filling)
3/4 cup fat free sour cream
1/3 cup skim milk
1/4 cup oil
1 teaspoon vanilla extract
1 egg white
cinnamon sugar for topping
In a large mixing bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine, make a well in the center and set aside.
In a medium bowl, add pumpkin, sour cream, milk, oil, vanilla, egg, and egg white. Whisk together until smooth.
Add pumpkin mixture to flour mixture and stir until moist.
In a greased muffin pan (I used cooking spray), divide batter evenly into regular muffins or mini muffins. Note: I used a regular ice cream scoop for the regular muffins and a small cookie scoop for the mini muffins. Sprinkle tops of muffins with cinnamon sugar.
Bake at 375 degrees F for 18 minutes (regular muffins) or 8 minutes (mini muffins) or until they spring back when lightly touched in the center.
Remove from pans immediately to cool completely on wire racks.
Makes 18 regular muffins or 54 mini muffins (or some combination thereof).
The Cookie Princess
Printer Friendly Recipe