Fluffy Pumpkin Muffins


I know, I know. More muffins? You might as well call yourself The muffin (wo)man. Fine! I’ll call myself that. I just like a good muffin sometimes—they can be nutritious* and they’re easy to make and they freeze well, making them a go-to breakfast. I tried this recipe a couple of weeks ago and I am still heating up frozen ones. They’re still delicious! Super fluffy and moist and everything.

Fluffy Pumpkin Muffins
adapted from Elle Krieger’s recipe
Makes about 12 muffins

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice (or a combo of nutmeg and clove)
1/2 cup well-packed dark brown sugar, plus sugar for sprinkling on top
3 tablespoons molasses
1/4 cup canola oil
2 eggs or 2 flax eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1/4 cup milk or non-dairy milk

Preheat oven to 400 degrees. Grease one 12-cup muffin pan.

In a bowl, whisk together flours, baking soda, salt, and spices.

In a large bowl, whisk sugar, molasses, oil and eggs until well combined. Mix in the pumpkin and vanilla. Add the flour mixture in 2 batches, adding the yogurt and milk in between batches. Mix just until combined.

Fill the muffin pan slots about 2/3 full and sprinkle with sugar. Bake for about 20 minutes a muffin passes the toothpick test.

*not all muffins are nutritious

Fluffy Pumpkin Muffins

5 Minute Gluten-Free Muffins

gluten free muffins

Okay, so I said I like muffins–and I meant it. Today I decided to try a really different recipe, with happy results. It’s nice to be able to add a muffin recipe that’s healthy and super quick to my arsenal.

This recipe is gluten-free and healthy AND tastes good. Not only that, you can mix them up in less than five minutes in a food processor or blender. Magic! Very ripe bananas work best, and 2 eggs can be used in place of the flax. The muffins will rise nicely and then deflate a bit–don’t be alarmed.

5 Minute Gluten-Free Muffins
adapted from Running with Spoons, makes 12 muffins

2 cups old-fashioned oats, well packed
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chia seeds (optional)
1/2 teaspoon cinnamon or ginger (optional)
1 cup low-fat plain Greek yogurt
2 ripe bananas
2 tablespoons flax + 5 tablespoons water*
1 teaspoon vanilla
chocolate chips, for sprinkling on top

Preheat oven to 400 degrees. Prepare a 12-cup non-stick muffin tin with spray.

Place the oats (when measuring, pack tightly into measuring cup), sugar, baking soda and powder, spice and chia seed (if using) into a food processor or blender. Pulse until ingredients are the consistency of whole wheat flour.

Add bananas, yogurt, flax mixture and vanilla. Process until well mixed and smooth.

Fill tins 3/4 full and top with several chocolate chips. Bake for 15-20 minutes, until a toothpick comes out clean.

*To make flax egg replacer, use finely ground flax (fresh-ground works best). Mix 1 tablespoon per egg with 2.5 tablespoons warm water. Stir and store in the fridge while you prepare the rest of the recipe. Stir again before adding.

gluten free muffins

5 Minute Gluten-Free Muffins

Mini Muffins

mini muffins

I love breakfast pastries, and that includes a good muffin. I’m not talking about those vending machine cake rocks, I’m talking tender, lightly sweet, and satisfying muffins. I make them often and toast a couple for my breakfast during the week. In order to justify this, I make my muffins as healthy as possible–using white whole wheat flour, flax in lieu of egg, and no butter (that goes on later). I’ve tried several recipes over the years and have tweaked and altered until I was happy with them.

This year I’m trying not to eat as much sugar (and so far, epically failing), so I tried a new recipe that contains no refined sugar. I didn’t have fruit juice, so I used milk–the big problem here is most of the sweetness comes from the fruit juice. So I had to improvise, which meant I ended up using some raw sugar. Whoops.

Regardless, they ended up being tasty little muffins with low sugar content. If you’d like to go sugar free, I’d suggest trying the original recipe with fruit juice. I halved the recipe and it made 14 little mini muffins.

Whole Wheat, Low Sugar Mini Muffins
makes about 28 mini muffins

1½ cups white whole wheat flour
½ tsp salt
2 tsp baking powder
½ tsp cinnamon
dash nutmeg
2 tsp finely ground flax mixed with 2 tablespoons warm water*
3 T honey
1 tsp vanilla
1/4 cup oil
3/4 cup milk or soy/almond milk
1/8 cup chia seeds
1 cup of chopped frozen strawberries and blueberries, mixed with 2 T raw sugar

Preheat to 400 degrees and prepare two mini muffin tins.

Prepare fruit and set aside. Mix together the dry ingredients (minus the flax).

Add the wet ingredients (including flax) and mix just until combined. Add berries and chia seeds and fold in. If the berries are soupy, toss them with a tablespoon or two of flour first.

Fill cups 3/4 of the way full. Sprinkle with raw sugar. Bake for about 12 minutes, until a toothpick comes out clean.

*Before beginning recipe, mix 2 tsp finely ground flax with 2 T warm water in a small bowl and set in fridge to set up. Remove and stir just before using.

Mini Muffins