Wednesday, July 11, 2012

100% Whole Wheat Pumpkin Banana Muffins

I am in love with these muffins! They are moist and have a lovely pumpkin flavor. Pumpkin is one of those things that I could eat every day, regardless of how many strange looks I get when loading my cart up with Libby's in July. That's right I said it... Libby's. While I'm sure fresh pumpkin is a zillion times better than the canned stuff, I'm not denying myself of the orange sphere of wonder when the only thing currently in season is sunscreen. I'll admit that even in the autumn, though, I cheat and jump aboard the aluminum express. It's just too labor intensive to cook and scoop a pumpkin for a dozen muffins. Who knows... maybe if I get enough angry hippie comments, I'll buy a pumpkin this coming October and become a believer.

Anyway, I've been making these muffins for a while now and do not see myself stopping anytime in the near future. Although, I might recruit my awesome boooyfran to whip up a second batch tonight... maybe? We've got a bunch of severely speckled bananas that need to be used or tossed ASAP (Not Ay-Sap... AY, ES, AY, PEE).

So the recipe below looks like it has a lot of ingredients, but hold onto your hat because it's not that bad! It should all be stuff that you have in your cabinets, so please... don't worry.

Sorry this picture is kind of blurry! It was taken with my cell phone, which despite its brick-like appearance, actually has a camera in it. This is what .5 mp looks like.

2 cups whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice (Rhode Islanders- it's okay to get this at Job Lot)
2/3 cup light brown sugar
1/3 cup white sugar
1/4 cup canola oil
1/2 cup very ripe banana, mashed
1/2 cup pumpkin
1/3 cup buttermilk (I usually use 1 tsp vinegar + enough milk to equal 1/3 cup)
2 eggs
1/2 cup raisins (I usually let these soak in water for about half an hour before adding to my batter
Old fashioned oats

1. Preheat oven to 400'.

2. Grease or line 12 muffin tins.

3. Combine wet ingredients in one bowl. Slowly incorporate the dry ingredients. You know what I mean.
*** Read if you're making your own buttermilk: Measure 1 tsp vinegar. Pour it into the measuring cup that you'll use to portion out your milk. Add enough milk to reach 1/3 cup. Let sit for 5 minutes before using.

4. Add raisins to batter.

5. Pour batter into muffins cups and sprinkle with sugar and oats.

6. Bake for 15-20 minutes, or until toothpick comes out clean.

I usually let these sit in their tins for 5 minutes before transferring to a container with a tightly fitting lid. I know this probably promotes mold growth, but I've never had a problem. This helps lock in the moisture, which is important when you're working with whole wheat flour.
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1 comment:

  1. You and I are clearly of a muffin-mind this week. Care to post a shortened link to The Bitchin Kitchin? I am happy to do the same...these look spectacular!