I accept the coming of Fall only reluctantly. Though my ancestors all hailed from rainy, gloomy, Northern climes, I was born for sun and heat and Summer. Still, even I can acknowledge that fall does have its charms. Leaves changing colors. Glorious, glowing harvest moons. The incomparable coziness of the first sweater of the season. Those are nice. But, let's face it, for me to get excited about the Fall I have to focus on the food.
Sunday afternoon was crisp and cool and sunny. While le kid took an increasingly rare nap, I was gripped--gripped, I tell you!--by the need to make pumpkin muffins. There were a couple of reasons for this. One? Pumpkin + spice + cake-y, muffin-y goodness? You really need another reason? Well, alright then. See, I was feeling guilty because for most of the past week I had been sending the kiddo off to school with nothing more than a crummy pop-tart (organic! non-frosted! he calls them "pastries!") in his belly. By Friday I was feeling guilty, and I made eggs and bacon before leaving for work. Realistically, though, eggs and bacon just aren't going to be a regular week-day occurence in our house. Did you know that the sauté pan does not magically clean itself while the rest of the world toils away? Enter my new friend, pumpkin muffin.
I reasoned that if I enriched pumpkin (practically a superfood, no?) with whole wheat, I could feel really good (bordering on smug) about my food-based parenting skills. But everytime I've ever made muffins with whole wheat flour they've come out leaden and sawdusty. What to do? After some tinkering, I came up with a recipe that is very heavy on pumpkin and combines whole wheat flour with white cake flour (compromise, people!). The result is, if I may say, gloriously moist, light, and chockablock with pumpkin. I also used a mixture of white and brown sugars. The little bit of molasses from the brown sugar, combined with the ginger/cardamom/cinnamon gives these a gingerbread-y taste, too, of which I am very fond. Also? They come together easy-peasy and make a minimal mess. I'd say these are a keeper.
If you'd like to download and print the recipe, I've made it (as well as three blank recipe cards) available as a printable PDF.
Also? I cannot guarantee my accuracy (as my calculations are based on information gathered from calorie counters all over the Internet), but I think the nutrition info for these muffins breaks down like so: 220 Calories • 3.6 g protein • 6 g fat • 2 g protein.
Do you have a favorite autumnal recipe? Are you looking for something you can't quite put your finger on? Head over to the new discussion board (!) to share. Triumphs and failures welcome!