• Yields: 12 medium-sized muffins
  • Approximate costs: $0.50 per muffin


  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup whole wheat flour
  • 2 tablespoons wheat germ or flaxseed
  • 1 large egg
  • 2/3 cup dark brown sugar
  • 1/4 cup canola oil
  • 2/3 cup skimmed milk
  • 2 tablespoons blackstrap molasses
  • 2/3 cup canned 100% pure pumpkin puree


  • Preheat the oven to 350 F.
  • Line a medium-sized 12-cup muffin tin with paper muffin cups, or spray with non-stick cooking oil.
  1. Sift the unbleached flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, together in a medium-sized mixing bowl. Push through any remaining granules with the back of a spoon. Add the whole wheat flour and wheat germ. Mix well.
  2. Whisk the egg in a separate medium-sized mixing bowl. Stir in the brown sugar. Add the oil, milk, molasses and pumpkin puree. Mix well.
  3. Add the dry ingredients to the wet ingredients. Mix just until all of the flour is moistened. Do not over stir.
  4. Fill each muffin cup 3/4 full with batter.
  5. Bake for 18 to 20 minutes, or until a fork inserted in the center of one of the muffins comes out clean. For moist muffins bake for 18 minutes.

Tip #1: Store the muffins in a sealed Tupperware container in the refrigerator.

Tip #2: Freeze the remaining canned pumpkin to make another batch of muffins at a later date.

Food writer: Carolyn Cashen


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s