Pumpkin Spice Muffins - Delicious & Low Fat!

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  Confession: I like to bake from scratch. I don't like to use mixes unless I have to. I know, I know. Most of you are likely doing a facepalm thinking, "WHAT?!"  But hey, don't judge. ;)

  It's cheaper in the long run & I like knowing what's going into my food & not having all the "extras" that I can't pronounce. Can I get a witness?

  I have two favourite from-scratch pumpkin muffin recipes & this is one of them! It's low fat, has extra veggies snuck in, & is packed with yummy fall flavour!

Pumpkin Spice Muffins

makes 12

1 1/2 cups all-purpose flour

1/2 cup wheat bran

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. allspice or cloves

1/4 tsp. nutmeg

1/2 tsp. salt

1 cup pureed pumpkin (canned or pureed from your baked fall pumpkins)

1/4 cup shredded carrots

1/2 cup buttermilk

3/4 cup honey

1/4 cup butter or margarine, melted

1 egg

1 tsp. vanilla

Preheat oven to 375º. Spray muffin tin with non-stick spray & set aside.

In a large bowl, combine all dry ingredients - flour, wheat bran, baking powder, spices, & salt. Set aside.

In a medium bowl, whisk together all remaining ingredients - pumpkin, carrots, buttermilk, honey, butter, egg, & vanilla. Add wet ingredients to flour mixture & stir just until moistened. Batter will be thick.

Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in centre of muffin comes out clean. Remove muffins from pan & let cool on a wire rack. 

What are some of your favourite from-scratch baking recipes? I'd love to hear about them!

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