Who says your entire Thanksgiving holiday must be wrought with guilt-inducing food? (Pumpkin pie, stuffing, turkey, pecan pie, green bean casserole-and did I mention pie?)
Pumpkin can go beyond its dessert designation this holiday season-wake up this Thanksgiving to a cup of hot coffee and one of these flavor-packed, healthy pumpkin muffins. From real pumpkin flavor to a shot of fiber (courtesy of flax seed, oatmeal and whole wheat flour), these muffins are also a great make-ahead, freezer-friendly treat; perfect for holiday guests looking for a quick breakfast treat!
Fall Flavor Muffins
¼ cup canola oil
1/3 cup dark brown sugar
1/3 cup stevia granular sugar substitute
½ teaspoon vanilla
1 cup pumpkin puree
½ cup buttermilk
1 cup all-purpose flour
½ cup whole wheat flour
¼ cup flax seed meal
1/3 cup old-fashioned oatmeal
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cloves
1. Preheat oven to 375° F. Prepare 12-well muffin tin with liners or with nonstick cooking spray.
2. In medium bowl, combine flours, flax meal, oatmeal, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until incorporated. (I use a fork; it has a sifting-like effect.) Set aside.
3. In food processor with steel blade, process egg, sugar, stevia, oil and vanilla for about 1 minute (mixture should become lighter in color). Add pumpkin and buttermilk; process until smooth. (No pumpkin? Sub in an equal amount of winter squash puree, such as acorn or butternut!)
4. Add flour mixture, processing on-and-off until just combined. (Over-processing can result in tough muffins.)
5. Fill prepared muffin tines ¾ full with batter. Bake for about 15-20 minutes. A toothpick inserted into the center muffin should come out with a few crumbs, and the muffins should spring back when gently touched.