Maple Pumpkin Muffins

Brooke Bulloch, Dietitian and Mom

Muffins make a great grab-and-go snack or add-on to meals. During the Fall season I enjoy using fresh fresh pumpkin for this recipe. If the fresh, small, baking pumpkins aren’t available to you, try butternut squash, or 100% pure canned pumpkin for a convenient alternative. This recipe contains important nutrients like fibre, beta carotene, vitamin C, carbohydrates, and my family loves them, so it adds the satisfaction factor, too.

Pre-heat oven to 350F.

Ingredients

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
2 large eggs
1/2 cup packed brown sugar
1/2 cup maple syrup
1 1/4 cups unsweetened pumpkin or squash (*see note below)
1/4 cup canola oil

Directions

* If using small baking pumpkins, first cut 2 of them in 1/2 and scoop out the seeds. Rub inside with canola oil and place face down on a baking sheet. Bake at ~400F x 45 minutes or until soft. Let cool. Scoop out the pumpkin and puree in a blender or processor (you may need to add a little water in the process).
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. Blend until smoothe.
3) Add the wet ingredients to the dry, and mix until just combined.
4) Fill the muffin cups about 2/3 full. Bake for ~20-23 minutes.