I tend to think of muffins as healthy but the truth is they often hide lots of fat and calories inside their pretty little wrappers. I found this recipe for pumpkin muffins Family Fun magazine and I was intrigued by the ingredient list. A muffin with whole wheat flour and the use of molasses to replace some of the sugar - I'm sold. I admit that I was somewhat skeptical at first but these muffins were absolutely beautiful - and delicious. Pumpkin Praline Muffins Topping 3 Tablespoons cold butter 1/3 cup flour 3 Tablespoons brown sugar 1/3 cup chopped pecans Batter 1 cup flour 1 cup whole wheat flour 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 2/3 cup canned pumpkin 1/3 cup molasses 1/3 cup canola oil 2 eggs 1/4 cup milk 1 teaspoon vanilla
Bake 15 minutes at 400. Let the muffins cool in the pan for 10 minutes and then move to a wire rack to cool completely.
The muffins came out of the oven with beautifully rounded tops and they didn't deflate when they cooled! These muffins were a masterpiece for the eyes - and they tasted just as good as they looked. I love the bright blue cupcakes papers too - the perfect pop of color to highlight these marvelous muffins. Thank you Family Fun for the great recipe. Ciao!
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