Sunday, September 27, 2009

Whole Wheat Pumpkin Muffins

This is a very dense moist muffin. Even though you can buy pumpkin in a can all year long, pumpkin recipes seem like fall.

Whole Wheat Pumpkin Muffins

2 cups whole wheat pastry flour
1/2 cup sugar
2 tsp. cinnamon
1.5 tsp. pumpkin pie spice
3 tsp. baking powder
1 tsp. baking soda
One 6 oz. container vanilla yogurt
1/3 cup milk
2 Tbl. canola oil
1 small can (15 oz.) solid pack pumpkin
1/2 cup chopped pecans or walnuts

Preheat oven to 350. Combine dry ingredients. Add yogurt, milk, oil, and pumpkin. Add nuts. Stir until well blended but do not over beat. Spoon into 12 greased or paper-lined muffin tins. Tins will be very full. Bake for 20-25 minutes.

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