Sunday, April 14, 2013

Honey Whole Wheat Pumpkin Muffins & Pumpkin Pie Spice Substitution

I got this recipe from Monica a long time ago and have made it a dozen times.  Like the zucchini muffins, these are great to freeze for school lunches.  I just take one out in the morning, stick it in a baggie, throw it in the kid's lunch box and it is thawed and ready for them to eat by lunch.  They use 100% whole wheat flour and applesauce instead of oil and so you can feel good about this healthy snack choice!

Honey Whole Wheat Pumpkin Muffins
adapted from:

3 c. whole wheat flour
1 c. brown sugar (I use a little less)
2 tsp. pumpkin pie spice (see below for the substitution)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
1 1/2 c. pumpkin puree
1 c. applesauce (the original recipe calls for oil-you could do half and half, too)
1 c. honey (I use a little less)
1 c. chocolate chips

Preheat the oven to 350 degrees.  In a large bowl, stir together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.  In another bowl, beat the eggs.  Mix in the pumpkin puree, applesauce and honey.  Make a well in the flour mixture, pour in the liquid ingredients and stir to combine.  Stir in the chocolate chips.  Fill greased muffin tins 2/3 full.  Bake at 350 for 18-20 minutes, or until the top springs back when lightly touched.  

Pumpkin Pie Spice Substitution
from my Better Homes and Gardens Cookbook

In place of 1 tsp of pumpkin pie spice (so double this for this pumpkin muffin recipe), add the following:
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg

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