I made these super moist pumpkin muffins earlier this week on one of my Spanish class-free mornings. I wanted to bake something that would be suitable for a pre-workout snack, as my typical granola bar (Luna, Clif, or Kashi Crunch) was starting to bore me. I thought a hearty, moist muffin, full of energizing and healthy ingredients, would make the perfect pre-workout snack. What kind of muffin? Pumpkin of course!
Energizing Pumpkin Muffins recipe adapted from my friend Sara
These muffins are incredibly moist from the pumpkin, heart-healthy canola oil, and milk. And nix all white, processed flours: these muffins contain only whole-wheat flour, wheat germ, and ground flaxseed. Cinnamon, juicy raisins, and toasted walnuts and pecans add extra flavor and wholesome goodness.
- 1 15-ounce can pumpkin
- 1/2 cup canola oil (I used Smart Balance Omega, which contains a blend of canola, olive, and soybean oils.)
- 1/4 cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 cup white sugar (I used organic evaporated cane juice.)
- 1/4 cup brown sugar
- 1 1/2 cups whole-wheat flour
- 1/4 cup wheat germ
- 1/4 cup ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I use coarse Kosher salt.)
- 1 Tablespoon cinnamon (I love cinnamon..use to your own liking :) )
- 1/3 cup raisins
- 1/3 cup toasted walnuts and pecans, roughly chopped
1. Pre-heat oven to 350 degrees Fahrenheit. Line cupcake tins with liners or spray with non-stick cooking spray.
2. Whisk together pumpkin, oil, milk, eggs, vanilla, and sugars until incorporated.
3. Add in dry ingredients, stirring until just combined.
4. Fold in raisins, walnuts, and pecans.
5. Use a “3 Tablespoon” melon baller to fill the cupcake tins, or simply fill to almost the top.
6. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
7. Allow the muffins to cool for 5 minutes in the cupcake tins before removing to cool completely.
8. Store in an air-tight container.