If you’re looking for a fun & sweet Halloween treat that is on the healthier side, try these delicious whole-wheat pumpkin muffins. Omit the glaze and you’ll have a nutritious breakfast, snack, or dessert you can enjoy throughout the colder months. Little plastic spiders optional.
Whole-Wheat Pumpkin Muffins with Cinnamon Glaze
9 months + up
Makes 2 dozen mini-muffins or 1 dozen regular muffins
- 1 cup pumpkin puree (see below*)
- 1/4 cup milk (dairy or non-dairy)
- 3 tablespoons unsweetened applesauce
- 3 tablespoons canola oil
- 1 cup granulated sugar of choice (organic cane, florida crystals, coconut palm, etc…)
- 1 teaspoon vanilla extract
- 1 1/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons flaxmeal, optional
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger powder
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Preheat oven to 350. Lightly coat a mini-muffin pan with cooking spray.
In a medium bowl combine pumpkin, milk, applesauce, oil, sugar and vanilla. Whisk to combine. In a separate bowl, sift together flour, baking powder and baking soda; whisk in flax if using as well as cinnamon, ginger, nutmeg and salt. Slowly stir wet ingredients into dry ingredients, do not over-mix. Spoon the batter into the prepared muffin cups. Bake for approx. 24 minutes, or until golden brown on top and a toothpick comes out clean. Let cool on a wire rack and drizzle with glaze if using.
In a bowl stir together 2 tablespoons milk (dairy or non-dairy), 3/4 cup powdered sugar, 1/4 teaspoon vanilla extract and 1/2 teaspoon cinnamon; whisk until smooth.
* Pumpkin Puree: you can buy canned/boxed pumpkin puree or make it from scratch. To make, buy a small sugar pumpkin. Cut in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves. Roast at 375, cut-side down, until pumpkin is easily pierced with a knife, about 1 hour. Let cool. Puree flesh in a food processor.