Plump Pumpkin Muffins

Servings:

12-16 muffins

Ingredients:

• 3 cups white whole-wheat flour
• 1 1/4 tsps baking powder
• 2 1/2 tsps baking soda
• 1/8 to 1/4 tsp salt
• 2 to 3 tsps cinnamon (to taste)
• 1 tsp nutmeg (to taste)
• 1/4 to 3/4 tsp allspice (to taste)
• 1/4 cup packed dark brown sugar
• 1 to 1 1/2 cups white sugar (to taste, depends on how sweet you like your muffins
• 1 egg
• 1/4 cup canola oil
• 1 1/2 to 3/4 cup skim milk
• 1 tblspn molasses
• 1 tsp vanilla extract
• 1 to 11/3 cups pumpkin puree (most of a can...)
• 1 cup quick oats (optional)
• 1 cup raisins (optional)
• 1 cup chocolate chips (optional) or cinnamon baking chips (optional)

Method:

1. Preheat over to 375 degrees.
2. Combine the flour, salt, spices, and leavening in one bowl.
3. If using raisins, set them in a bowl of hot water to soak.
4. Add sugars to the flour mixture, cut together thoroughly.
5. In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.
6. Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.
7. Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.
8. Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.
9. Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.
10. Bake at 375 for 20 - 35 minutes, depending on extras chosen.

 


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