“Monday Muffins” a.k.a. Pumpkin Muffins

These healthy muffins are called “Monday Muffins” around these parts. These parts have three sets of little ears running around, and the word “pumpkin” in connection with a “treat” would most certainly raise alarm bells and banish these tasty treats to the vegetable category. I call them “Monday Muffins” since I usually make them on Monday mornings so the kids have a treat after their least-favourite day of school.

Pumpkin, you say?  Yes, well, I do say. Pumpkin adds moisture and creaminess to your baked goods without adding fat and calories. I’d call that a win-win. Pumpkins are also high in fibre, vitamin A and vitamin C.  So, I guess I’d call that a win-win-win.

Since this is my first post, your pantry may not be stocked with whole wheat pastry flour. But stick around, and you’ll soon find out why you should always keep some on hand for your favourite Magpie Cakery Healthy Treats. Whole wheat pastry flour has a lower protein content than regular whole wheat flour, which makes for tender whole-grain baked goods – the tenderness of using an all-purpose flour with the nutrients of the bran and the germ. So, I guess we’re up to a win-win-win-win. Okay, I’ll stop now.

These muffins are infused with Fall-flavours but they’re so delicious that you can definitely eat them year-round…so grab your apron and thank me later!

LET’S GET BAKING because these healthy muffins are:

NUTRITIOUS!

SATISFYING!

PERFECTLY SWEET!

EASY TO MAKE!

NOT TOO SWEET!

THE PERFECT ON-THE-GO SNACK!

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“Monday Muffins” a.k.a. Pumpkin Muffins

Yield: 8 High-Top Muffins or 12 Regular Muffins

Author: Maggie Frith

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

Ingredients

• 3/4 cups (100 grams) whole-wheat flour
• 2/3 cups (85 grams) whole-wheat pastry flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup pumpkin puree (not canned pumpkin pie filling)
• 2 eggs (room temp)
• 1/3 cup olive oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup mini dark chocolate chips
• Optional: Top with 1 tablespoon of The Magpie Cakery Granola (or other granola, but it won't taste as good!)

Instructions

1. Preheat oven to 350 °F and adjust oven rack to middle position. Lightly grease/spray a 12-cup muffin tin.
2. In a medium bowl, whisk together the pumpkin, eggs, olive oil, and honey until smooth.
3. In a large bowl, whisk together the flours, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt until well-combined.
4. Fold the wet ingredients into the dry ingredients using a rubber spatula and stir until just combined. Gently fold in the chocolate chips.
5. For high-top muffins, divide the batter evenly between 8 muffin cups. For regular muffins, divide the batter evenly between all 12 muffin cups. Top with a tablespoon and a half of granola (if you really want to make these muffins the best part of your Monday!). You can use any store-bought granola or you can do yourself a favour and make The Magpie Cakery Super Nutty Maple Granola. Check it out here.
6. Bake until golden brown and toothpick inserted into the center of the muffin comes out clean, 18 to 20 minutes, rotating the pan halfway through baking.
7. Let muffins cool in the pan for 5 minutes, then remove from pan and set on wire rack to cool completely.
8. Store muffins in air-tight container at room temperature for 2 two days, then pop them into the fridge and enjoy within 2 more days, or store in the freezer for up to 2 months.

Notes

• Use the same 1/3-cup measure for the olive oil and the honey (if you measure the olive oil first, you can avoid a sticky honey situation).
• Use a 1/4 cup “trigger” ice cream scoop that releases the dough into the muffin tin without hassle.
• I use Enjoy Life dairy-free brand mini chocolate chips.