It wouldn’t be “Urban Strawberries” without a muffin post, would it?
I know fall is coming to an end, but we still love pumpkin and cinnamon all year-long. I’ve been making these muffins for a few years now. They are just a snack we haven’t grown tired of.
I really like that there is no oil in this recipe. I’ve alternated using applesauce or greek yogurt instead of oil, and both times loved it. I also switch up my sweeteners. If I use applesauce instead of greek yogurt, then I lessen the sugar or honey. Play around with it and see what your family likes.
Yields 24 smaller muffins or 18 larger muffins
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/2 cup sugar
1 cup pumpkin puree
1/2 cup applesauce or plain greek yogurt
1/2 cup honey
1 tsp vanilla
1.Preheat oven to 350 degrees farenheit.
2. Grease or line muffin tins.
3.In a large bowl, whisk dry ingredients together; set aside.
4. In medium bowl, combine wet ingredients.
5. Pour wet mixture over dry mixture, stir till just combined and moist.
6.Divide thick batter between muffin tins, filling 1/2 to 2/3rd full.
7. Bake 15-20 minutes for smaller muffins, or 20-25 for larger muffins. When a toothpick comes out clean, they are done.