Flavors of Fall

It’s not even October and already fall is in the air. For the last week, its been shockingly chilly in the mornings when letting my dog out. Not to mention, my fogged over car windows is evidence that the overnight temperatures are quite low. It was a hot and amazing summer, so its especially sad to see it go. However, a part of me is also looking forward to fall days with cozy sweaters and crock pot meals.

I recently received Real Family Food cookbook in the mail from Cooking Light. It’s my new favorite resource for delicious recipes that are simple and healthy. I saw this recipe for Pumpkin Muffins and I knew they would be the perfect thing to get me in the mood for fall. The muffins use both whole-wheat and white flour, and encompass all the great flavors of the new season.

Pumpkin Muffins

Source: Cooking Light

What You Need

  • 7.1 ounces whole-wheat flour (about 1 1/2 cups)
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/8 teaspoons ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 cups sugar
  • 2/3 cup canola oil
  • 1/2 cup water
  • 3 large eggs
  • 1 (15-ounce) can pumpkin

What To Do

  1. Preheat oven to 350°.
  2. Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.
  3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

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