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MHC Recipe

Whole Grain Pumpkin Spiced Muffins

Whole Grain Pumpkin Spiced Muffins
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Course: Breakfast, Dessert, Snack
Recipe Type: Fall, Kid Friendly
Servings: 12 (click to scale)

Ingredients

  • 1 spray cooking spray
  • 1/2 cup fresh fennel finely diced
  • 5 oz canned pumpkin puree
  • 2 tsp unsalted butter
  • 2 Tbsp light brown sugar
  • 3 Tbsp sugar
  • 1 each egg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp salt
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup whole wheat flour
  • 2 tsp orange zest
  • 1/2 cup red quinoa cooked
  • 3 Tbsp pumpkin seeds

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Instructions

  • Preheat oven to 350°F. Lightly spray or line with cupcake liners 12 muffin tin cups. Set aside.
  • Spray the inside of medium sized sauté pan with canola oil and heat over medium high heat.
  • Once hot, sauté the fennel until soft and slightly caramelized, about 5-7 minutes. Allow the mixture to cool completely, set aside until ready to use.
  • In a mixer fitted with a paddle attachment, cream the canned pumpkin on medium-high speed until smooth, 1-2 minutes. Once smooth, add the butter and sugars and cream again for an additional 1-2 minutes. Turn the mixer off and use a spatula to scrape the sides of the mixer bowl.
  • On low speed, add the egg and continue to mix for an additional 30 seconds to a minute until fully incorporated. Turn the mixer off and use a spatula to scrape the sides of the mixer bowl. Remove mixer bowl from stand.
  • In a medium bowl, whisk together the spices, salt, flour, baking powder, baking soda and whole wheat flour.
  • In the mixer bowl, combine the wet and the dry ingredients together just incorporated. Stir in the caramelized fennel, orange zest and cooked red quinoa.
  • Using a 1-1/2 oz. portion scoop or a tablespoon measure, scoop the batter into the prepared muffin tins. Sprinkle the tops of the muffins with the pumpkin seeds. Bake in preheated oven until the batter has risen and a tooth pick inserted comes out clean, about 18-23 minutes.
  • Allow the muffins to cool completely before serving, serving size is 1 muffin.

Nutrition

Calories: 90kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 76mg | Fiber: 1g
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