Author Notes
Perfect for a morning meeting or a brunch with friends, these tender, delicate pumpkin muffins will keep you happy without any guilt. —foodsciencenerd
Ingredients
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1.25 cups
whole wheat pastry flour or white whole wheat flour
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0.5 cups
all purpose flour
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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0.5 teaspoons
salt
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1 tablespoon
cinnamon
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0.5 tablespoons
ginger (powdered or fresh grated)
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0.5 tablespoons
pumpkin spice mix
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2
large eggs
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0.75 cups
white sugar
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0.5 cups
dark brown sugar
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7.5 ounces
pumpkin puree (half of small can)
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0.5 cups
canola oil
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0.5 tablespoons
vanilla extract
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0.25 cups
apple cider
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0.5 cups
dried cranberries, low sugar preferable (optional)
Directions
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Preheat the oven to 350F and spray a 12-cup muffin pan with baking spray.
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Whisk together both flours, baking soda, baking powder, salt, and spices in a large bowl.
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In a smaller bowl, whisk together the eggs and sugars until the eggs are smooth and lighter yellow. Add the pumpkin, oil, vanilla, and cider and whisk until smooth.
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Pour the wet ingredients into the dry (and the cranberries if desired) and gently stir with a spatula to mix, being careful not to over-mix. If desired, let sit for 15 minutes to allow gluten to relax and starches to hydrate.
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Spoon the mixture evenly into 12 muffin cups (about ¾ full) and bake for 25-30 minutes, until a toothpick comes out clean.
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Let cool and remove from the pan.
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