Holiday Pumpkin Spice Muffins

Halloween is gone and Thanksgiving is here! But wait, why is there Christmas supplies in the stores? I'm still buzzing off my trick or treat candy people, give me a moment to get in Thanksgiving spirit, then comes Christmas! Ok, so while I get into the Thanksgiving spirit let me tell you about one of my favorite holiday muffins-Pumpkin Spice! I just love 'em, especially fresh hot out of the oven! Not only because their so decadent and mouthwatering, and I could taste the pumpkin and spice in every bite.Not even because their so moist and great to eat at any time of the day , But because making them is a perfect way to get the whole family together and in the holiday spirit! Bring the family in the kitchen and you could have some one measure the ingredients, some one mix the wet ingredients, and someone to mix the dry,and some one on clean up duty! Turn up the music and have some fun! Dance and turn it into a party!

Fixings for the mixings:

1 cup all-purpose flour
1 cup whole grain pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup packed dark brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup canned pumpkin!
1 teaspoon vanilla extract (wait my mouths watering... sounds soooooo good already!)
3 tablespoons molasses
1/4 cup canola oil
3/4 cup low fat buttermilk
2 large eggs
cooking spray


Step 1: Hot Box- 400 degrees F and coat a 12-cup muffin pan with cooking spray.

Step 2:In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Step 3:In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Add in the pumpkin and vanilla. Whisk in half of the flour mixture , and add the buttermilk , then add in the other half of flour mixture and mix just until combined.

Step 4:Pour the batter into the prepared muffin pan and tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until when you insert a wooden toothpick in one of the muffins and it comes out clean.

Step 5: Let cool on a wire rack for 7 to 10 minutes. Run a knife around the muffins to loosen them up a bit. Now you can let them cool completely or you can eat them hot like I do!


Hope you enjoy! Leave a comment!