Whole Wheat Pumpkin Muffins

Serve these whole grain, vitamin A rich muffins as an early morning or mid-afternoon treat, or make a batch for a special friend.

Whole Wheat Pumpkin Muffins


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • MUFFINS
    • 1 1/2  cups whole wheat flour
    • 1/2  cup firmly packed brown sugar
    • 2  teaspoons baking powder
    • 1  teaspoon pumpkin pie spice
    • 1/2  teaspoon salt
    • 1  egg
    • 1/2  cup skim or 2% milk
    • 1/2  cup canned pumpkin
    • 1/4  cup oil
    • 1/2  teaspoon grated orange peel
    • 1/2  cup dried currants
    • GLAZE
    • 1/4  cup powdered sugar
    • 1  to 1 1/2 teaspoons orange juice

    Directions

    1. 1Heat oven to 375°F. Line 12 muffin cups with paper baking cups or spray with nonstick cooking spray. In large bowl, combine whole wheat flour, brown sugar, baking powder, pumpkin pie spice and salt; mix well. In small bowl, beat egg until foamy. Add milk, pumpkin, oil and orange peel; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Stir in currants. Fill paper-lined muffin cups 3/4 full.
    2. 2Bake at 375°F. for 15 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. In small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency; mix well. Drizzle over warm muffins. Serve warm.

    Categories: Course, Breads, Muffins, Breakfast, Muffins

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