So it's 6 a.m. and you realize that you're out of the only thing your kids will willingly eat for breakfast, even if it is craptastic frozen waffles don't judge me. A quick, fuzzy-brained perusal of the fridge and pantry also reveals you're out of just about everything else, too. Your first kid will be up and HUNGRY in 30 minutes. Quick - whattaya do?
I turned to these pumpkiny little beauties. The recipe comes from Pam Anderson's cookbook "The Perfect Recipe for Losing Weight and Eating Great." Love it. (And right now you can get it cheap on Amazon.)
These bad boys were mixed, plopped, baked and out of the oven in about 20 minutes. And while the girls probably wouldn't beg for them every day, the muffins were a success - and a heckofa lot better for them than craptastic frozen waffles.
- Don't skip the cooking of the pumpkin. It doesn't take long, and it gets rid of any tinny taste the can might leave behind.
- The recipe calls for whole wheat flour - I used white whole wheat.
- I didn't use the orange glaze due to time restrictions, but I've used it before and it's tasty. I used some leftover cinnamon confectioner's sugar - just dusted a little on top - very yum and not as sticky as the orange glaze.
- Each unglazed muffin has 99 calories, if you're counting those pesky little things. No idea how many thousands of calories cinnamon confectioner's sugar adds...
|The cinnamon powdered sugar melts into the muffins after a while,|
but you can still taste it....
Mini Whole Wheat Pumpkin Muffins
(Adapted from "The Perfect Recipe for Losing Weight and Eating Great")
1 can (15 ounces) 100% pure pumpkin (pumpkin only - no pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup dark brown sugar
1/2 cup flavorless oil, such as vegetable or canola
2 large eggs, lightly beaten
1 cup white whole wheat flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 425 degrees. Spray 24 mini muffin cups with cooking spray, or line with paper liners.
Place pumpkin and spices in a small nonstick skillet over medium heat. Stir it together and bring to a simmer. Cook, stirring occasionally for 3 minutes. Pour hot mixture into a medium sized bowl. Whisk in brown sugar and oil. Slowly beat in eggs.
In another bowl, whisk remaining dry ingredients together. Whisk the pumpkin mixture into the dry mixture - just until combined. Over-mixing kills muffins dead.
Put about 2 tablespoons batter into each muffin cup. Bake until golden and cooked through, 10 - 12 minutes.
Let muffins stand for a few minutes, then take them out and put them on a wire rack to cool a bit.
Sift a little confectioner's sugar over the top (either plain or with cinnamon). Or drizzle an orange glaze made by whisking together 1/4 cup confectioner's sugar, 1/4 teaspoon orange zest, and 2 teaspoons orange juice.
That's it - you're done!