Pumpkin Muffins
In the middle of October pumpkin season is at its peak. No matter where you go, everything is decorated with a vibrant orange color and pumpkin lanterns glow in storefronts. Saying goodbye to summer can be quite depressing but Halloween season with its omnipresent pumpkin really soothes down pain associated with cold weather. Markets are full of delicious pumpkin treats such as pumpkin pie or muffins. Pumpkin muffins or cupcakes are probably the most common Halloween treats and definitely my favorite treats to make. Beautifully colored and spiced with ginger, cinnamon and nutmeg make a fantastic after dinner snack or breakfast. As a matter of fact I like to eat my muffins either as an after breakfast snack or in the afternoon with a cup of hot latte. No matter what time of a day you like to treat yourself with sweets, you’ll be very rewarded because they taste and look scrumptious.
Ingredients (makes 10 muffins):
Dry ingredients:
1 3/4 cup all purpose flour
1/3 cup sugar (1/2 cup if you prefer sweet muffins)
2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger spice
Wet ingredients:
1 slightly beaten egg
3/4 cup pumpkin puree (butternut or acorn squash can be used instead)
1/2 cup milk
1/4 cup vegetable or canola oil
In a big bowl combine flour, sugar, baking powder, pinch of salt and spices.
In another bowl mix milk with oil and beaten egg.
Add pumpkin puree and whisk until smooth.
Add wet ingredients into a bowl with dry ingredients.
Stir in one direction until combined but be cautious to don’t overmix.
Spoon the mixture into greased muffin tin and bake 15-20 min in the oven preheated to 400°F.
Nutrition facts in 1 muffin:
Kilocalories 173.44 kcal, Protein 3.4 g, Carbohydrate 25.45 g, Fat, Total 6.54 g, Saturated Fat 0.83 g, Monounsaturated Fat 3.73 g, Polyunsaturated Fat 1.71 g, Trans Fatty Acid 0.02 g, Cholesterol 19.83 mg, Dietary Fiber 1.12 g, Sugar 7.98 g
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