pumpkin muffins

Pat pat pat. What's that sound you ask? Well, that would be me patting myself on the back. Why you ask? Well, I am feeling very proud of my muffin baking capabilities. Particularly with this yummy specimen here. Although I feel very comfortable in the kitchen and enjoy tweaking recipes, I rarely develop a recipe on my own. Now, this recipe isn't exactly one that began by throwing things in a bowl. I was searching for a pumpkin muffin recipe and couldn't find one that looked exactly right. So, I took 2, heavily adapted both of them and came up with this muffin recipe. And I love them. So does every other person in my family. I did not expect some of my kids to go crazy over pumpkin muffins, but they did and still do. I'm glad I doubled the recipe. There are still a few more in the freezer and I anticipate making more very soon. And what I particularly like about them is that they are a nice change from the banana or blueberry muffins that often get made in the winter season. So, if you are looking for a nice change in your muffin repertoire, give them a try.

Pumpkin Muffins - makes 12

1 cup all purpose flour

1/2 cup whole wheat flour

1 cup brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg (freshly grated if you have it)

1/8 tsp. ground ginger

1 cup pumpkin puree (I used a 14. oz can when I doubled the recipe)

1 egg

1/4 cup canola oil

1 tsp. vanilla

1/2 cup milk

1/2 cup yogurt (mine was vanilla flavoured, but you could use plain)

1/2 cup chocolate chips (optional - you could substitute raisins if you prefer)

Topping

2 tablespoons sugar

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Preheat oven to 400 degrees F.

Combine flours, brown sugar, baking powder, soda, salt and spices.

Whisk together pumpkin puree, egg, oil, vanilla, milk and yogurt. Add to the flour mixture and stir until just combined. Gently fold in chocolate chips.

Stir together the topping ingredients.

Divide batter among muffin tins and sprinkle with the cinnamon sugar topping.

Bake until puffed and golden brown and a wooden pick inserted in the middle comes out clean. Approximately 18 minutes.

Cool in pan on a rack for a few minutes then transfer muffins from pan to rack and cool to warm or room temperature.