Low-ish fat, whole wheat, and, most importantly, high-taste muffins perfect for a snack or carryable breakfast. High in Vitamin A, and with a nice spice from three different additions. The varying liquid amounts will depend on which additions you are making to your batter -- for example, if using oats, err on the side of more milk.

Ingredients

12 serv.

white whole wheat flour↗3 cups
baking powder↗1 1⁄4 teaspoons
baking soda↗2 1⁄2 teaspoons
salt↗1⁄8 - 1⁄4 teaspoon
cinnamon (to taste)↗2 -3 teaspoons
nutmeg (to taste)↗1 -2 teaspoon
allspice (to taste)1⁄4 - 3⁄4 teaspoon
packed light brown sugar1⁄4 cup
packed dark brown sugar↗1⁄4 cup
white sugar (to taste, depends on how sweet you like your muffins)↗1 - 1 1⁄2 cup
egg↗1
canola oil↗1⁄4 cup
skim milk↗1⁄2 - 3⁄4 cup
molasses↗1 1⁄2 - 2 tablespoons
vanilla extract↗1 teaspoon
cup pumpkin puree (most of a can...)↗1 - 1 1⁄3
cups quick oats (optional)↗3
cups raisins (optional)↗1 1⁄2
cup chocolate chips (optional) or 1 cup cinnamon baking chips (optional)↗1

Step-by-step instructions

1
Preheat over to 375 degrees.
2
Combine the flour, salt, spices, and leavening in one bowl.
3
If using raisins, set them in a bowl of hot water to soak.
4
Add sugars to the flour mixture, cut together thoroughly.
5
In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.
6
Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.
7
Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.
8
Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.
9
Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.
10
Bake at 375 for 20 - 35 minutes, depending on extras chosen.

Source: food.com

Original recipe ↗

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