Whole-Wheat Pumpkin Muffins with Cinnamon Glaze
9 months + up
Makes 2 dozen mini-muffins or 1 dozen regular muffins
1 cup pumpkin puree (see below*)
1/4 cup milk (dairy or non-dairy)
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
1 cup granulated sugar of choice (organic cane, florida crystals, coconut palm, etc…)
1 teaspoon vanilla extract
1 1/4 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons flaxmeal, optional
1 teaspoon cinnamon
1/8 teaspoon ginger powder
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
Preheat oven to 350. Lightly coat a mini-muffin pan with cooking spray.
In a medium bowl combine pumpkin, milk, applesauce, oil, sugar and vanilla. Whisk to combine. In a separate bowl, sift together flour, baking powder and baking soda; whisk in flax if using as well as cinnamon, ginger, nutmeg and salt. Slowly stir wet ingredients into dry ingredients, do not over-mix. Spoon the batter into the prepared muffin cups. Bake for approx. 24 minutes, or until golden brown on top and a toothpick comes out clean. Let cool on a wire rack and drizzle with glaze if using.
In a bowl stir together 2 tablespoons milk (dairy or non-dairy), 3/4 cup powdered sugar, 1/4 teaspoon vanilla extract and 1/2 teaspoon cinnamon; whisk until smooth.
* Pumpkin Puree: you can buy canned/boxed pumpkin puree or make it from scratch. To make, buy a small sugar pumpkin. Cut in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves. Roast at 375, cut-side down, until pumpkin is easily pierced with a knife, about 1 hour. Let cool. Puree flesh in a food processor.