A delicious addition to your fall menu. Though I usually find leftover muffins to be dry and useless, I actually almost like these better the next day.
Pumpkin Muffins
Adapted from The Muffin Baker’s Guide by Bruce Koffler
1 1/3 cups whole wheat pastry flour
2/3 cup all-purpose flour
1/2 t salt
1/4 cup sugar
2 T flaxmeal
3 1/2 t baking powder
1/2 t freshly grated nutmeg
1 t cinnamon
2/3 cup pumpkin puree
1 cup milk
1 egg
1/4 cup veggie oil
Preheat over to 400. Grease 12 muffins cups. Stir together the flours, salt, sugar, baking powder, nutmeg and cinnamon. In another bowl, combine the pumpkin, milk, egg and oil. Combine the two mixtures; don’t over-mix. Divide batter between muffin cups. Bake for about 18 to 20 minutes. Remove from muffin tins and cool on a wire rack.
Yield: 12 muffins
