I always say that I don’t have that big of a sweet tooth, but I like baking cakes and stuff cause I know people love it!
And this semester, I’m having a baking class called Healthy Desserts that I’m finding very interesting and I’m loving the results.
We baked this muffin a couple of classes ago and I wanted to try to change the recipe a little bit cause I loved the result (its not too sweet and a have tones of flavors) and rather always have natural ingredients. So my tests were to change the canned pumpkin purée from the school’s original recipe for real pumpkin.
And now I’m proud to present you the final recipe. I ate this muffin for breakfast, as a snack with a tea in the middle of the day, as a dessert… You name it! All I can say is that I’m in love with this recipe.
PUMPKIN SPICE MUFFINS
1 ¾ cups milk
¼ cup vegetable oil
⅓ cup honey
¼ cup egg white
1 tsp vanilla extract
1 cup pumpkin pureé (already roasted and pureed) – I used butternut squash
⅓ cup brown sugar
2 cup whole wheat flour
½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
1/4 cup raisins
2 tbsp pecan
Turbinado sugar to sprinkle over the muffins
Cut the butternut squash in 4 and roast (covered in aluminum foil) at 190ºC/375ºF for about 50 minutes or until it’s soft. Take the squash skin and puré everything with a fork. Reserve 1 cup of the pureé. (Depending on the size of the squash, it’s going to be the exact amount needed. But if you have leftovers you can use it as regular pumpkin puré seasoning accordingly with what you like).
In a bowl, mix together all the wet ingredients: 1 ¾ cups milk, ¼ cup vegetable oil, ⅓ cup honey, ¼ cup egg white, 1 tsp vanilla extract, 1 cup pumpkin pureé, ⅓ cup brown sugar (I know that technically sugar is a dry ingredient, but it dissolved so well with the liquids that I always prefer to mix it together).
In another bowl combine the dry ingredients: 2 cup whole wheat flour, ½ tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground cloves, ¼ tsp ground nutmeg, 1/4 cup raisins, 2 tbsp pecan.
Mix wet and dry ingredients. Place it in a muffin paper in a muffin pan, sprinkle a little bit of turbinado sugar on top and bake for around 15 minutes at 180ºC/355ºF and you are done! 🙂