I have been making these muffins since Lauren was born as a healthy snack choice. They are very good by themselves but recently Aaron decided to add a little sweetness.
Muffins:
1 cup all-purpose flour
3/4 cup whole wheat flour
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
3/4 cup skim milk
2 Tablespoons butter, melted
1/2 cup canned pumpkin (mashed)
Directions:
1. Preheat over to 375
2. Lightly oil 12 muffin cups, dust with flour and set aside
3. In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt. Make well in center of flour mixture.
4. In a small bowl combine egg, milk, and butter; stir in pumpkin. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).
5. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake in oven for 15-18 minutes or until a toothpick in centers come out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
*This recipe is from Whole Foods 365 brand canned pumpkin. I just recently bought some more pumpkin and they changed their packaging and no longer have this recipe on the side of the can.
Now for the sweet stuff:)
FYI: I have struggled with fresh ginger-I never used it in time and it always went bad however powdered ginger just isn't as flavorful and good tasting as fresh. On a recent trip to my favorite store we found this:
It works perfectly and tastes amazing. No more rotten ginger in my pantry:)
Ginger Cream Cheese Frosting:
1 package of cream cheese-room temperature
3 Tablespoons of butter-room temperature
1 1/2 cups of powdered sugar
2 teaspoons of fresh ginger
Beat it all together in a stand mixer until smooth.
Top it on the muffins and you have a sweet and healthy snack:)
*Recipe from Aaron
