So fall is here, the air crisp and refreshing, the kids back in school, the leaves changing, harvest decor going up, comfort food cooking, but what are we missing here… some delicious fall baking! I adore everything pumpkin-spiced and so does my husband, so my son Weston and I decided to make these delicious fall “cupcakes” as he calls them. After all, muffins are the healthier cupcake.
Hope you enjoy the recipe as much as we did and that you have fun making them. Weston was a great little helper!
Guilt Free Pumpkin Spice Muffins
(Recipe makes 12 muffins)
Ingredients:
- 2 cups whole wheat flour
- 2 tbs of ground flax seads (optional)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2/3 cup brown sugar (firmly packed)
- 1/3 cup white sugar
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1/2 cup solid pack pumpkin
- 1/3 cup buttermilk
- 2 eggs (slightly beaten)
- 1/4 cup golden raisins and chopped pecans (optional)
Mommy’s little helper.
Directions:
Combine your dry ingredients and put aside. Using a mixer next, combine your wet ingredients. Add your dry ingredients to your wet ingredients. Spoon your mixture into cupcake liners about 3/4 full. Bake for 18 to 20 minutes at 400F until spongy.
We frosted half the batch for Weston and his friends. I chose not to pipe the frosting as I usually do and instead used a knife for a thin layer of sweetness. We garnished the tops with raisins.
Enjoy!
She recently left her yaletown mama lifestyle of coffee playdates on the seawall to suburban life in Maple ridge. Although this lifestyle change was quite the adjustment, she is finding that there is so much beauty out in the valley. Jen and her boys can often be found at one of her local beaches or parks.
Some of her interests include fashion and beauty, travel, baking cupcakes and having a glass of wine while watching some trashy shows
