Maple Pumpkin Muffins
Muffins can make an easy, grab-and-go snack for families. Making muffins at home is easy and you get to be in control of what goes in them. During the Fall season I take advantage of all the fresh pumpkin I can get! If the fresh, small, baking pumpkins aren't available to you, choose butternut sqaush or 100% pure canned pumpkin (no added sugar) for a convenient alternative.
Pre-heat oven to 350F
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
2 large eggs
3/4 cup unpacked brown sugar
1/2 cup pure maple syrup
1 1/2 cups pure, unsweetened pumpkin (or butternut squash)
1/4 cup canola oil
1) In a large bowl combine the flour, baking powder, and spices.
2) In a medium-sized bowl mix the eggs, sugar, maple syrup, pumpkin puree, and oil.
3) Add the wet ingredients to the dry and mix until just combined.
4) Fill greased muffin tins ~2/3 full and bake for 20-25 minutes
Makes 12 muffins
Nutritional profile per muffin: 225 calories, 6 grams fat, 35 grams carbohydrates, 5 grams added sugars, 4 grams protein, and 3 grams fibre
Submitted by Brooke Bulloch, RD