This week’s Muffin Monday assignment was a carrot spice muffin. However, I’m not a huge fan of carrot and I immediately changed it to pumpkin. There’s really nothing that reminds me more of fall than pumpkins. I had recently used a mere two tablespoons of canned pumpkin for my homemade pumpkin latte so I figure why not use the leftovers for muffins? And what better way to welcome fall!
This recipe has been modified from the original sent to me.
Want more Muffin Mondays?
Pumpkin Spice Muffins
Ingredients
◦ 1 1/2 cups whole wheat flour
◦ 1 teaspoon baking soda
◦ 1 teaspoon baking powder
◦ 1/2 teaspoon salt (optional)
◦ 1/2 teaspoon cinnamon
◦ 1/4 teaspoon nutmeg
◦ 1/8 teaspoon cloves
◦ 1/3 cup brown sugar
◦ 1 egg
◦ 1/2 cup yogurt
◦ 1/3 cup applesauce
◦ 1/2 teaspoon vanilla
◦ 1 cup canned pumpkin
Directions
- Preheat the oven to 400F
- In a large bowl, mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, cloves.
- In another bowl, mix together wet ingredients- brown sugar, egg, yogurt, applesauce, vanilla and the pumpkin.
- Gently mix wet and dry ingredients together until just moistened.
- Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/3 cup brown sugar
- 1 whole egg
- 1/2 cup plain yogurt
- 1/3 cup applesauce
- 1/2 teaspoon vanilla
- 1 cup canned pumpkin
- In a large bowl, mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, cloves.
n another bowl, mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the pumpkin
- Gently mix wet and dry ingredients together until just moistened.- Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean
Prep time: Cook time: Total time: Yield: 12 muffins
Oh yum – pumpkin would totally be amazing in this recipe…bet your muffins turned out great! Happy Muffin Monday :)
Stay-At-Home-Chef recently posted..Muffin Monday: Carrot Spice Muffins
Pumpkin worked out great! The timing was perfect because I literally had a tupperware filled with pureed pumpkin & was wondering what the heck I was going to do with it!
Can imagine how good pumpkin spice would have been! Like the styling of your picture. :)
Baker Street recently posted..Muffin Monday: Carrot Spice Muffins
Thanks! I’m trying w/ food styling :) Pumpkin was great & pairs well with my Keurig apple spice coffee.
Pumpkin sounds like a fantastic substitution. I bet they tasted fabulous!
Carrie @ poet in the pantry recently posted..#MuffinMonday: Carrot Spice Muffins
Thanks! It was tasty & still healthy too so I don’t feel too guilty :)
Pumpkin! Great idea! These would be great for Thanksgiving! :) Will keep them in mind… it’s coming up soon here in Canada-land!
Aimée @ Food: Je t’Aimée recently posted..Muffin Monday VI: Carrot Spice Muffins
Thanks! Hope you enjoy the muffins! Happy early Turkey Day!
These look amazing! Can’t resist! They must smell so delish….love it! Glad to bake with you this week!
Elizabeth of QueensNotebook recently posted..CARROT SPICE MUFFINS with CREAM CHEESE Frosting : Muffin Monday
They were super tasty! Nice baking with you too!
ooh, pumpkin! Love that this recipe was easily adaptable. Now wondering if I can use zucchini :)
P.S. re your Q about agave syrup. I didn’t notice much flavor from the agave due to the spices. My batter was more wet, hence no domed muffin tops.
carolineadobo recently posted..Carrot Spice Muffins
I still don’t know how I feel about zucchini but it’s in the same family as pumpkin so it shouldn’t be too bad. My batter was wet too so yeah no domes either but it’s all good