Whole Wheat Pumpkin Muffins

The warm spiced flavors of pumpkin pie are infused in these moist mini-muffins. This recipe makes a plethora of mini-muffins, but feel free to use standard muffin tins instead- just remember to cook ‘em a little longer. This recipe comes to us from Cathy of A Life Less Sweet.

Serves 18 (36 mini-muffins)

• 1/2 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 1/2 cups canned pumpkin puree or roasted pumpkin puree*
• 1/3 cup olive oil
• 2 large eggs
• 2 1/2 teaspoon pumpkin pie spice**
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.

** if you can’t find pre-mixed pumpkin pie spice, cinnamon is a good substitute.

Preheat oven to 350 F. Line mini-muffin pan with muffin cups.

Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth.

Stir together the flours and baking powder.

Add dry ingredients the pumpkin mixture. Mix until just combined.

Pour batter into each muffin cup, so that each cup is about 3/4 full.

Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean.