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Three Spice Pumpkin Morning Muffins |
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Ingredients
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*1/2 C of sugar
*1/2 C light brown sugar, packed
*6 tbsp unsalted butter, room temperature
*2 tsp cinnamon
*1 1/2 tsp ground ginger
*1/2 tsp ground cloves
*1 tsp baking powder
*1 tsp baking soda
*3/4 tsp salt
*2 tsp vanilla extract
*2 large eggs
*2 large egg whites
*1 1/4 C canned pumpkin
*2 1/2 C of whole white-wheat flour
*1/2 C of milk
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Directions
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1. Preheat the oven to 350 and line 20 muffin tin cups with paper liners.
2. Using a mixer beat together the sugars, butter, spices, baking powder and soda, salt and vanilla on medium speed for 2 minutes.
3. Beat in the whole eggs one at a time then beat in the egg whites and pumpkin.
4. Alternating with the milk beat in the flour 1/3 at a time.
5. Fill each muffin cup 2/3 full of batter and bake 30 minutes or until middle springs back when touched.
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Story
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When you use your own spice combination, instead of using canned pumpkin that's already spiced, you can tweak the flavor a bit. Cinnamon happens to be one of the spices I don't favor - a little goes a long way. So when I make these muffins I use 1 1/2 teaspoons of cinnamon and crank the ginger up to 2 teaspoons. Cloves are really powerful, though, so I wouldn't mess around with that amount.
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