Clean- the- fridge Pumpkin Muffins

9 Jan

Usually, when I get in the mood for baking, it’s because I saw a really cool recipe.  This time, I saw an expiration date.  My buttermilk and pumpkin, both barely touched, were about to expire.  So, I pulled up a pumpkin muffin recipe that looked great and adapted it to make it a little bit healthier.  Nothing special, but these muffins look and smell and taste beautiful.  keep in mind that they’re not that swwet, though; they’re muffins, not cupcakes!  Enjoy!

Clean- the- fridge Pumpkin Muffins (adapted from  here)

1 cup all-purpose flour

1 cup whole-grain pastry flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

3 tablespoons molasses

1/4 cup applesauce

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup buttermilk

Turbinado sugar or crystallized ginger for the muffin tops (optional)


Preheat oven to 400 degrees F. Prepare a muffin tin with muffin liners or baking spray. 

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

 In a large bowl, whisk the sugar, molasses, applesauce and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

 Pour the batter into the prepared muffin pan and, if desired, sprinkle turbinado sugar or pieces of ginger. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20- 25 minutes or until a wooden pick inserted in center of one of the muffins comes out clean.  Cool, remove, and enjoy!


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