pumpkin muffins

This is a favorite recipe that freezes well and is perfect for this season or if you have a dusty can of Libby's in the pantry. I might have shared that I love to buy pumpkin or squash, this time of year, cook it and freeze for later. This year I grew some of my own buttercup squash and picked up some local butternut to freeze.

This recipe substitutes the oil with applesauce. Here are the baskets of apples from Dick and Donna! I was so excited when I first saw these beauties. I shared many, made loads of sauce, 2 huge pies and I still have a small basket of them staring at me from the corner of the kitchen.

This recipe can be adapted with ingredients that you like. Some creative and yummy additions could be choco chips, shredded coconut, raisins, oatmeal, pecans and so on. Here is a thought that just came to me while editing . . . wonder if these could be made as a savory muffin. . . add goat cheese, cheddar, maybe and herb instead on the cinnamon and spice . . . in that case you may want to use the oil and not applesauce (too sweet??) Let me know if you experiment and find success.

preheat the oven to 375 degrees and prepare muffin tin

• 2 1/4c flour, spelt or your choice of healthy, unrefined flour
• 3/4c agave or 1 cup raw sugar **** if using agave mix with the wet ingredients, if using sugar blend with these dry ingredients****
• 1 1/2tsp cinnamon
• 1/2tsp nutmeg
• 1/2tsp cloves
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

in a large bowl whisk these dry ingredients, set aside

• 1 c pumpkin/squash, pureed
• 1/2 c banana, mashed or 2 eggs
• 3/4 c applesauce or oil

whiz these 3 ingredients in a food processor then add to the dry ingredients (don't mix yet). Add the remaining ingredients to the dry and mix by hand until just blended.

• 1/3 c buttermilk (if you don't have buttermilk make your own using by adding 1/2 tsp vinegar, blend and set aside for about 5minutes, works with non-dairy milk too)
• 3 T molasses
• 1 c dried cranberries or your mix!

fill each muffin at least 3/4 full and bake for approximately 25-30 minutes or until toothpick inserted in the center comes out clean. The recipe will make approximately 12 regular muffins or 24 minis.