Wednesday I travel to New Zealand to see my daughter for her 25th Birthday. I leave the beginning of Fall behind to embark upon the Spring weather of New Zealand.
Here are a few of my favorite Fall recipes that I look forward to making as the weather continues to get cooler.
Whole wheat pastry flour makes light and fluffy muffins. White whole wheat flour works well as does gluten free all purpose flour.
Author
Julie Gilbert
Ingredients
1/2 cup maple
syrup or honey
2 eggs, at room temperature
1 cup pumpkin purée
1/4 cup milk of
choice (I use almond or oat milk)
2 teaspoons
pumpkin spice blend
1 teaspoon
baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups whole wheat flour
1/3 cup old-fashioned oats, plus more for sprinkling on top
Optional: 2
teaspoons turbinado (raw) sugar for the top
Make your own Pumpkin Pie Spice Blend
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground allspice or cloves
Directions
Preheat oven to 325 degrees. Grease
all 12 cups of your muffin pan with butter or non-stick cooking spray
In a large bowl, beat the oil and
maple syrup or honey together with a whisk. Add the eggs, and beat well.
Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla
extract and salt.
Add the flour and oats to the bowl
and mix with a large spoon, just until combined.
If desired fold in nuts, chocolate
or dried fruit
Divide the batter evenly between
the muffin cups. Sprinkle the tops of the muffins with about a tablespoon
of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice
blend if you’d like. Bake muffins for 22 to 25 minutes, or until a
toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling
rack to cool. When cool, run a knife around the outer edge of the muffins to loosen
them from the pan.
These
muffins taste even better after they have rested for a couple of hours!
They’ll keep at room temperature for up to 2 days, or in the refrigerator
for up to 4 days. They keep well in the freezer in a freezer-safe bag for
up to 3 months .
