Pumpkin Muffins

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I’ve come to realize that my love of baking is very reflective of my personality. The process of baking is steady, quiet and requires quite a bit of patience. There is nothing more comforting than knowing that the addition of flour and baking soda will make bread rise, and the right amount of sugar will make it sweet. I think it is that steady dependability that has always made me consider myself more of a baker than a cook. Because much like the process of baking, I too am about as careful and calculated as one can get.  Cooking, on the other hand, is much more spontaneous, loud and full of adventure. When cooking, you can throw a bunch of ingredients together on a whim and it often results in a perfectly harmonious dish. Yet with baking, the measuring of ingredients is key, and one must be precise and careful.  And though I love the spontaneity of cooking, time spent baking is when I feel most at home in the kitchen. So when the weather starts to cool down, I jump at any chance to turn on the oven and spend the night whipping up some magic in the kitchen. And while many people my age spend every Friday nights out at the bars, I’m perfectly happy spending Friday evening in front of the oven. And that is just what I did last weekend. And starting off the weekend with a delicious batch of pumpkin muffins is about as good as it gets. I found this recipe over on SkinnyTaste.com and love how decadent these muffins taste despite its healthy ingredient list. They make for a perfect snack any time of day.
Ingredients: Makes 12 muffins, Adapted slightly from SkinnyTaste
  • 1/2 cup white whole wheat flour
  • 3/4 cups unbleached all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp nutmeg
  •  1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract

Preparation:

  1. In a medium bowl, combine dry ingredients (flour though salt)
  2. In a large bowl, place pumpkin, vegetable oil, egg whites and vanilla; Beat with and electric mixer until just combined
  3. Slowly add dry ingredients into wet ingredients, beating until just combined
  4. Scoop batter into a muffin pan, lined with muffin liners
  5. Bat at 350 for 25-30 minutes

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2 thoughts on “Pumpkin Muffins

  1. Pingback: Two Ingredient Pumpkin Cookies | Miss Petite Sweets

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