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Recipe: Whole-Wheat Pumpkin Muffins with Cinnamon Glaze (Halloween Edition)

October 30, 2013 By Danielle Leave a Comment

Halloween Whole-Wheat Pumpkin Muffin www.redkitchenette.com  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.

Cinnamon Glaze

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.

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Leave a Comment · Filed Under: 9-12 months + Up, Breakfast, Snacks & Sweets, Vegan

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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