It's cheaper in the long run & I like knowing what's going into my food & not having all the "extras" that I can't pronounce. Can I get a witness?
I have two favourite from-scratch pumpkin muffin recipes & this is one of them! It's low fat, has extra veggies snuck in, & is packed with yummy fall flavour!
Pumpkin Spice Muffins
1 1/2 cups all-purpose flour
1/2 cup wheat bran
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. allspice or cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup pureed pumpkin (canned or pureed from your baked fall pumpkins)
1/4 cup shredded carrots
1/2 cup buttermilk
3/4 cup honey
1/4 cup butter or margarine, melted
1 tsp. vanilla
Preheat oven to 375º. Spray muffin tin with non-stick spray & set aside.
In a large bowl, combine all dry ingredients - flour, wheat bran, baking powder, spices, & salt. Set aside.
In a medium bowl, whisk together all remaining ingredients - pumpkin, carrots, buttermilk, honey, butter, egg, & vanilla. Add wet ingredients to flour mixture & stir just until moistened. Batter will be thick.
Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in centre of muffin comes out clean. Remove muffins from pan & let cool on a wire rack.
What are some of your favourite from-scratch baking recipes? I'd love to hear about them!
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