Pumpkin Muffins Recipe Demonstration - Joyofbaking.com

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Preheat the oven to 400°F (200°C).

Line a muffin pan with paper liners or spray with non-stick spray.

In a bowl, whisk together 2 large eggs until broken up.

Add 1/2 cup (120 ml) flavorless oil and 1/2 cup (120 ml) buttermilk to the eggs and whisk until combined.

Stir in 1 cup (240 ml) pure pumpkin puree and mix well.

In another bowl, combine 3/4 cup (95 g) whole wheat flour, 3/4 cup unprocessed wheat bran, 3/4 cup (150 g) white granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon kosher salt. Whisk together.

Add the wet ingredients to the dry ingredients and stir until just combined.

Fold in 1 cup (140 g) dark raisins.

Scoop the batter into the muffin pan using two spoons or an ice cream scoop, filling each cup evenly.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens