Pumpkin and Spice – Last Minute – Twice!

I’ve made these delicious muffins to share with friends twice now – both times at the last-minute. The first time was in my untimely scramble to offer something fresh out of the oven to a new mom. The second time was to have something special to serve to one of my favourite coffee date moms, who stopped over with her daughter(s) for a “quickie” play date the other day. I think it is safe to say that I’ll be making them again. Often. The recipe is from The Looneyspoons  Collection (which has been my go to cookbook for the last few months – more on that another time).

ImagePumpkin and Spice and Everything Nice

*I’ve indicated my choices or modifications in bold.

Preheat oven to 375 F. Prepare muffin tins and set aside.

In a large bowl combine the following ingredients and set aside:

  • 1 1/4 cups flour
  • 1/2 cup wheat bran or whole wheat flour
  • 2 tsp pumpkin spice (1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg)
  • 1  1/2tsp baking powder
  • 1 tsp baking soda

In a medium bowl whisk together:

  • 1 cup pure pumpkin (NOT pumpkin pie filling!)
  • 1/2 cup plain greek yogurt (no fat)
  • 1/2 cup pure maple syrup or liquid honey
  • 1/4 cup butter, melted (or canola oil)
  • 1 egg
  • 1 tsp vanilla

Stir in:

  • 1 cup finely grated carrots (or finely grated apple)

Add:

  • 1/2 cup mini semi-sweet chocolate tips (or 3/4 cups of chocolate chips and no nuts)
  • 1/2 cup chopped walnuts or pecans (or not…)

Divide the batter into 12-18 muffin cups. Bake for 20-22 minutes. Cool on wire rack.

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