Maple Pumpkin Muffins
Muffins can make an easy, grab-and-go snack for families. Too often, store-bought muffins and pre-made muffin mixes are full of sugar, processed fat, and fillers. 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 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
1/4 cup vegetable oil (for this recipe I've used Sunflower 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