Last Thanksgiving I decided to make a pumpkin pie. I bought all the ingredients and, never made it. I guess I got busy or something (can you imagine that?). So, obviously there's a can of pumpkin puree on my pantry shelf, just staring at me as if it's saying "I thought you were going to bake something yummy with me. Am I going to have to sit here until NEXT Thanksgiving?". Don't worry can of pumpkin puree, you'll be put to good use. I'm going to make PUMPKIN MUFFINS!
2 cups whole wheat flour OR 1 cup of whole wheat flour and 1 cup of oak flour (just stick a cup of oats in you blender for a few seconds)
1 cup Splenda with 1/2 cup skim milk powder OR 1 cup of sugar and no skim milk powder
2 teaspoons of pumpkin pie spice
1 1/2 teaspoon of baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
2 eggs (I use Omega-3 eggs)
1/2 cup milk
1/4 cup vegetable oil
In large bowl, whisk flour, Splenda, skim milk powder (or just use 1 cup of sugar instead of Splenda and skim milk powder) pie spice, baking powder, baking soda and salt. In separate bowl, whisk eggs, blend in pumpkin, milk and oil. Pour over dry ingredients; stir just until moistened. Spoon into large paper-lined muffin cups, filling to top.
Bake in centre of 375ºF (190ºC) oven until tooth pick inserted in centre comes out clean, 20-25 minutes. Let cool on rack. ENJOY!
