Pumpkin Muffins

Pumpkins originated in Mesoamerica thousands of years ago. Native American groups first cultivated them, along with other types of squash, and spread them throughout the Americas as a staple food source. Only later did American colonists use it in baking.

Ingredients:

2 cups whole wheat flour

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. salt

1 tsp. baking soda

2 tsp. baking powder

*2 eggs

¾ cup sugar

¼  cup melted butter, coconut oil OR olive oil

⅓ cup fresh orange juice

*1 (15 oz.) can pumpkin purée

Pumpkin seeds for decoration

Equipment:

Oven
*Muffin pan
Muffin liners
Small bowl
Large bowl
Whisk
Measuring cups and spoons
Timer

Ingredients:

2 cups whole wheat flour

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. salt

1 tsp. baking soda

2 tsp. baking powder

*2 eggs

¾ cup sugar

¼  cup melted butter, coconut oil OR olive oil

⅓ cup fresh orange juice

*1 (15 oz.) can pumpkin purée

Pumpkin seeds for decoration

Equipment:

Oven
*Muffin pan
Muffin liners
Small bowl
Large bowl
Whisk
Measuring cups and spoons
Timer

Directions:

  1. Preheat the oven to 350ºF. Prepare your muffin pans with butter and flour or paper liners.
  2. In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder.
  3. In a large bowl, whisk the eggs and then add the sugar. Whisk together for 2 minutes until light in color. Slowly pour in the butter and juice then whisk for 3 more minutes.
  4. Whisk in the pumpkin purée.
  5. With a rubber spatula, gently fold the dry ingredients into the egg mixture and mix together just until combined.
  6. Fill muffin cups a little more than half way to the top. Sprinkle with pumpkin seeds. Bake 15-20 minutes until done. Larger pans will take longer. Have an adult touch the top of the muffin gently. If it springs back, the muffins are done.

*Notes:

  • For a vegan version, replace the eggs by soaking 1 tbsp. flax seeds in 3 tbsp. water for 15 minutes, then using it in the mixture in step 3.
  • You can substitute canned pumpkin with 2 cups of roasted butternut, honeynut or kabocha squash.
  • This recipe also works with other types of pans, such as loaf or cake rounds, also work.