Who doesn’t love pumpkin treats this time of year??
Here’s a recipe I make on a weekly basis. It’s healthy enough for breakfast and snacks though out the day.
Pumpkin puree plays a starring role in holiday desserts, but you should consider making it a more regular part of your diet! Did you know that pumpkins are stocked full of many antioxidant vitamins such as vitamin-A, vitamin-C and vitamin-E??
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 15 oz pure pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup butter melted
- Heat oven to 400 degrees. Line muffin cups with paper liners or line a mini muffin pan.
- In a mixing bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In another bowl, whisk together the buttermilk, pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the dry ingredients, mixing just until the batter is smooth.
- Divide batter into all muffin cups about 2/3 full.
- Bake for about 15 to 20 minutes, until a toothpick comes out clean.
- Dip muffin top into melted butter then into cinnamon sugar mixture. Let cool and enjoy!