Who can’t resist pumpkins this time of year? Since the theme of “Fall Fest” this week is Pumpkin, I thought these Pumpkin Muffins would be a hit. “Fall Fest, as I mentioned in my post last week for Black-Eyed Pea Salad over Arugula, is a cross-blog recipe swap. I love this recipe for Pumpkin Muffins which is lighter than the average recipe made with a mixture of whole wheat and all purpose flour, canned pumpkin, nonfat buttermilk and Canola oil. Speaking of Canola, I was so excited to attend an event last night at the Viking Cooking School in Atlanta featuring the talented Chef and Cookbook Author, Virginia Willis and Nutrition Expert and Author, Carolyn O’Neil. Another busy week for me. Please leave a comment and let me know what type of pumpkin recipes you have been making lately. Happy Thursday!
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.