- 1 cup pumpkin puree (or canned
pumpkin)
- 1/3 cup buttermilk or yogurt
- 1/3 cup melted margarine
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 medium eggs
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups whole wheat flour
Get out a big bowl. Scrape the pumpkin puree
or canned pumpkin into the bowl. Add the
buttermilk, margarine, sugars, vanilla,
eggs, salt and cinnamon. Use your whisk to
work everything together until it is well
blended. Add the baking soda and flour. Mix
again, stirring only until the flour is
moistened. Be careful not to over beat,
muffin batter should be lumpy. Spoon the
batter into well oiled muffin cups. Bake at
350° for about 25 minutes. This recipe makes
about 18 muffins. I serve these with cream
cheese for breakfast, and with a little
Vanilla Frosting in the lunch box. They
make a nice holiday gift too.
If you buy pumpkin in large cans, you can
divide it into cup size portions and freeze
it until you need it again. This prevents
waste, because you don't have to use the
whole can up right away. I usually buy
pumpkin in 28 ounce cans, because it is
cheaper this way. Although sometimes the 16
ounce cans go on sale around the holidays.
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