Fiber Fool

I’ve been playing around with a molasses muffin recipe, adding fine chopped apples from our tree, mixing up the spices and such. The original formula is quite good while the muffins are still warm but they quickly became a bit dry for my taste. The apple version was an improvement, but because the apples were diced, they didn’t lend as much moisture to the muffins as I had hoped. I’d certainly make it that way again if I had apples around, but I think apple sauce might be a better option.

Last weekend I made a really yummy pumpkin dip (sans dried beef) to take to the Halloween party. I upscaled it slightly to use two full packages of cream cheese, but it left me with about 3/4 of a cup of pumpkin remaining from the can I opened and it was needing to be used. Jackpot! Necessity really is the mother of invention. The Pumpkin Molasses Muffins were born. The pumpkin was just what the muffins needed for the missing moisture. With only two of us in the house it takes a few days for us to get through a dozen muffins so it is fantastic to have that extra moisture so that they are still yummy for a few days after baking. Plus, pumpkin puree is a great way to sneak in some extra fiber and vitamins.

Kristi’s Pumpkin Molasses Muffins

• 1 1/4 C Flour
• 1/4 C Sugar
• 1/2 t Baking Soda (plus an extra pinch for high altitude)
• 1 t Ground Cinnamon (heaping)
• 1 t Ground Ginger
• 1/2 t Fresh Ground Nutmeg (double if pre-ground)
• 1/4 t Salt
• 1 Lg Egg
• 1/2 C Water
• 1/4 C Vegetable Oil
• 1/4 C Molasses
• 3/4 C Pumpkin Puree (not pumpkin pie filling)

Preheat oven to 325 degrees F. In a large bowl, beat egg and add remaining wet ingredients. Beat well, until lighter and more voluminous. In a medium bowl mix dry ingredients. Fold the dry ingredients into the wet ingredients about a third at a time and mix just until fully moist. Be careful not to overmix of the muffins will be tough and chewy.

Grease or line a muffin pan, and fill 2/3 full. Bake at 325 degrees F for 20-25 minutes (or 12-16 minutes for mini muffins) or until done. Cool for 5 minutes then remove from pan and cool on a cooling rack. Store in an airtight container for up to three days. Makes 1 dozen standard muffins or 2 dozen mini muffins.

Note: I think some of the oil could be cut back on since pumpkin can be used to substitute for fat content like apple sauce and I will be trying that next time. If you wish to up the fiber content more try substituting part of the flour with whole wheat (usually up to 1/3 can be whole wheat without a noticeable change in flavor or texture). For a special occasion and extra special treat, top each muffin with a mix of chopped pecans, butter and brown sugar.