| Oven Temperature | Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. |
| * Cooking spray * 1 cup all-purpose flour * 1 cup whole-grain pastry flour * 1 teaspoon baking soda * 1/2 teaspoon salt * 1 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/4 teaspoon ground cloves * 1/8 teaspoon ground nutmeg * 3/4 cup packed dark brown sugar * 3 tablespoons unsulphered molasses * 1/4 cup canola oil * 2 large eggs * 1 cup canned pumpkin * 1 teaspoon vanilla extract * 3/4 cup lowfat buttermilk * 1/4 cup raw, unsalted pumpkin seeds |
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| In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. | |
| Serving Size | 1 muffin |
| Number of Servings | 12 |
Recipe Type: Breads
Super Moist Pumpkin Muffins
Idaho Rhubarb Brown Sugar Muffins
| Oven Temperature | 375 |
| Muffin ingredients: 1 ½ cups brown sugar 1-cup buttermilk 2/3-cup vegetable oil 2 eggs 2 teaspoons vanilla 4 cups flour (may use ½ cup whole-wheat flour as part of 4 cups) 1-teaspoon baking soda 1-teaspoon salt 2 cups diced rhubarb (using frozen rhubarb pieces works fine!) ½ cup finely chopped Black Walnuts, or other nuts Topping ingredients: |
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| Preheat oven to 375 degrees. In a small bowl mix sugar, eggs, vanilla, oil and buttermilk. In a medium-size bowl, mix flour, baking soda and salt. Stir sugar mixture into flour mixture blending until evenly moistened. Stir in rhubarb and nuts. Spoon into well-greased or papered cupcake pans.
Stir together topping ingredients and sprinkle evenly over the top of each muffin. Bake about 20 minutes, or until center springs up when touched. Makes 24 muffins. Can be eaten warm or room temperature. These freeze well. Enjoy! |
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| Number of Servings | 24 muffins |
| Nutritional Facts | Tasty, healthful & not too sweet. |
