I’m not much of a baker, but when I saw a recipe on my BabyCenter.com app for pumpkin muffins, I thought I should try it out. Pumpkin is high in vitamin A and I tweaked the recipe to make it even a little bit healthier.
My muffins turned out moist and flavorful. I decided against the orange cream cheese frosting, but it was mainly that I lacked the ingredients and I was too lazy to go to the store.
Makes about 14 muffins
1 TBS butter (I might try cooking oil next time)
3/4 cup + 2 TBS canned pumpkin
3/4 cup milk
2/3 cup brown sugar
1 cup whole wheat flour
1 cup white flour
1/2 tsp salt
2 tsp baking power
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/2 cup golden raisins (optional)
Preheat oven to 400 degrees. In a large bowl, mix together the butter, egg, milk, sugar and pumpkin. In another bowl, mix together the dry ingredients. Slowly mix the dry ingredients in with the wet till everything is combined. Add the raisins if you desire.
Spray a muffin tin with Pam. Pour batter into the pan, almost to the top of each.
Bake about 20 minutes or until a toothpick comes out clean.
Let cool on a rack.