Indira and I have been sick for over a week now. We’re both feeling a bit better today though still sniffly and not quite ready to face the world full on. Our refrigerator is on the empty side so we decided to make some muffins together. I started with this recipe for Pumpkin Muffins at Smitten Kitchen (whose recipes I LOVE) and took it from there. I used all organic ingredients, used less sugar, added a bit of brown sugar and maple syrup for a more complex flavor, added some ground flax seed, coconut, and raisins. This is what I ended up with and they came out delicious! Not too sweet, super moist, and flavorful.
Pumpkin Muffins with Flaxseed, Raisins, and Coconut
Adapted from Smitten Kitchen’s Pumpkin Muffins
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 – 1/2 cup vegetable oil (somewhere in between, next time I’ll use applesauce)
2 large eggs
2 teaspoons pumpkin-pie spice (homemade)
1/2 Â cups sugar
2 Tbsp brown sugar
2 Tbsp maple syrup
2 Tbsp ground flaxseed
2 handfuls of unsweetened coconut
raisins (I just poured some in, use as much as you’d like; I prefer less than more)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350Â°F. Oil or spray 12 x muffin pan.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, brown sugar, flax, coconut, raisins, syrup, baking soda, baking powder, and salt in a large bowl until smooth, then whisk in flour until just combined.
Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Pull out, set on plate, and enjoy! They are delicious!