- 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.
- 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.
- 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.
- Add the dry ingredients to the wet ingredients. Mix just until all of the flour is moistened. Do not over stir.
- Fill each muffin cup 3/4 full with batter.
- 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