Have a Thanksgiving potluck, Holiday party, or school bake sale coming up? Give these muffins a try! I make these muffins every year during the holiday season. You can check out my previous post--Whole Wheat Pumpkin muffins--for the batter recipe, and a healthier option, of course:). However, if you have a sweet tooth, or you simply want to impress your guests, this sugar coating recipe is a great option.
I made these muffins last week for a Thanksgiving potluck and they were a success. The best part about these muffins, is that even though they are sweet, they are whole wheat! So after carving into that juicy turkey, and tasting all the great Thanksgiving sides, your guests won't feel too guilty about indulging in a tasty desert!
Ingredients:
1/2 cup white whole wheat flour (King Arthur)
3/4 cups unbleached all purpose flour (King Arthur)
3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin pie filling or pumpkin puree (for a sweeter taste, use pumpkin pie filling)
2 tbsp vegetable oil
2-3 large egg whites
1 1/2 tsp vanilla extract
baking spray
1/2 cup melted butter
Sugar, cinnamon, nutmeg mix to taste
Directions:
Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. What you will need:
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.
Sugar Coating: Dip each muffin into melted butter, then dip into sugar, cinnamon, nut meg mixture. Let sit for a little bit, then serve!
