Pumpkin Muffins

What to do with all the time I get to spend at home during the snow storm which is supposedly the 6th biggest ever in New York City? I made muffins. From canned pumpkin. Well, organic canned pumpkin no less.



I started off with the trusted low sugar, low fat, half whole wheat flour muffin recipe that I always use. Replaced all the liquid in with pureed pumpkin and added a little bit of lemon juice to activate baking soda.

The muffins came out not awesome, but not bad either. They were best when warm and moist a couple of hours out of the oven. Maybe some raisins or nuts will enhance them a bit by giving contrasting texture and sweetness.



Ingredients

• 1 cup (4.5 oz) whole wheat flour


• 1 cup (4 1/4 oz.) all purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 1/2 teaspoons ground cinnamon


• 1 teaspoon ground ginger


• 1/4 teaspoon ground nutmeg


• 1/8 teaspoon ground cloves


• 1/2 cup (4 oz.) sugar


• 1 14 oz. can pumpkin


• 2 eggs


• 1/4 cup ( 1 3/4 oz.) light tasting olive oil


• Juice from half a lemon

Directions

1. Preheat the oven to 350 degrees. Lightly grease a muffin pan.


2. In a large bowl, combine flour, baking soda, salt and all the spices together.


3. In a separate bowl, whisk pumpkin, sugar, eggs, oil and lemon juice until well combined. Pour over the flour mixture. Fold together until just combined.


4. Divide the batter into the prepared muffin pan. Bake for 20 minutes.