Monday, November 9

Almost Healthy Pumpkin Muffins.

...but still not :P

I'm still trying to use up those cans of pumpkin, so here's my latest attempt.

In the middle of writing this, I realize I have no anecdotal story to accompany the recipe.

That is so sad. My life as of late has been studying and taking tests and not going to the gym even though it's a minute away. Walking. I think I should start going. Maybe next week XD

I'm pretty sure I'm getting sick because Virginia weather can't decide if it's summer, fall, or winter. Oh, Virginia.

And to top it all off, no one comments anymore! I know you lot are reading stop hiding. :P

SO, in order to facilitate discussion...What sort of things would you like to see me risk my girlish figure (har har) to make (and then consume) ?

Straight on.

A little artsier.

My FANCY set up. White paper, desk lamp, pizza box lid covered in store brand aluminum foil. I win. XD

Pumpkin Muffins:
2 cups of flour (to make these even healthier, you can sub 1 cup of whole wheat flour for one of the cups of white flour. )
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp Cinnamon,Ginger,&Nutmeg (in whatever proportions float your boat)
1/2 cup of sugar
1 tbsp molasses (or use brown sugar instead of the sugar and molasses)
2 eggs
1 tsp vanilla
1/2 cup of pumpkin
1 cup of applesauce (this is the almost healthy bit...this instead of butter or oil XD )
1/2 cup of milk

Crumb topping:
1/2 cup of flour
1/2 cup of sugar
4 tbsp of cold, diced butter

Preheat the oven to 400 degrees Fahrenheit.

whisk all the dry ingredients together and set aside
Mix together the applesauce, eggs, sugar, and vanilla.
Once that's all fully together, add the pumpkin and milk.
Add in the dry ingredients, slowly until just incorporated. Don't overmix!

Put the sugar, flour, and butter (for the topping) in a bowl. Using just your finger tips, rub the sugar and flour into the butter until it's little and crumby. You could also just dump it all in a food processor (but I don't have one :( )

Fill the muffin tin cup-thingies (oh my vocabulary is amazing :P ) about 3/4 of the way (just enough to give them a dome when they bake, but not so much that they go EVERYWHERE).
Sprinkle the crumb topping onto each muffin.

Bake for about 20-25 minutes, or until it passes the toothpick test.

Enjoy! :)

(and comment :P )



  1. that looks delicious. Only if I wan't so fail at cooking from scratch

  2. One thing you can do is replace half of the flour in any muffin recipe with whole wheat flour. If you replace all of it, it changes the flavor and texture of your muffin (many say for the worse - I actually like it) but if you change half of it, you get the most amazing texture with very little flavor change. The outside becomes crisp while the inside remains incredibly tender.

  3. That's right, Anonymous #2. I meant to mention that, but I get rather scatterbrained when typing.


  4. Virginia can't decide if it's summer, fall, or winter? lol You should try being in Minnesota when it can't decide either. Brrr!!!

    Then when it does decide, watch out! XD

  5. Oh also I forgot to add, that's not a bad setup for your muffin pics. Tinfoil? I might have to use that idea in the future.

  6. Oh jeeze, I'd probably die in Minnesota.

    Living in the mid-Atlantic leads to a very low tolerance for temperatures higher than 80 or lower than 60, hahaha.

  7. Thanks for stopping by. I love these muffins. And actually I think your photo set up is very smart!
    Hope you are feeling better. The weather here is the same 40, 73, just can't decide.

  8. Save!!! This is perfect Kiara. Thanks! I'm so glad you have lots of pumpkin to use. >:-)


  9. Yeah, tinfoil is a great replacement for an actual reflector. You can use the dull side for softer light, and the shiny side for brighter light.

    And I used a ball of clay to keep it standing up XD

    I've been experimenting with DIY set-ups. :D

  10. Delicious! I'm going to try these out tomorrow :)

  11. Yay! That's what I like to hear XD

  12. Is tinned pumpkin cooked or raw? I don't think we have it in the UK so I would be using fresh

  13. I'm pretty sure it's just pureed raw pumpkin. :)