I love pumpkin, I love berries and who doesn’t love muffins?? And, oh boy let me tell you, these babies are resilient! I got caught up writing an article and didn’t hear the oven beep. These little muffins stayed in the oven probably an extra 15 minutes and were still moist and delicious. In spite of a bit of a hard shell! Next time they’ll be prettier I’m sure, but they were incredibly delicious!
**Don’t forget to enter to win one of the beautiful back-to-school kitchen prep prizes over at my Back to School Giveaway**
Pumpkin Gingerbread Berry Muffins
1/2 cup honey granules or sugar
3 Tablespoons molasses
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whey or buttermilk
2 HEAPING cups fresh or frozen mixed berries (if using frozen, mix with enough flour to lightly coat the berries)
1/3 cup chopped walnuts (optional; I left these out so Bug could take them to school)
Preheat oven to 350 degrees.
In a large bowl, mix pumpkin, sugar, and molasses together until creamy. Mix in egg and vanilla extract.
In a small bowl, sift together flours, cinnamon, nutmeg, ginger, baking soda, and salt.
Gradually add flour mixture into pumpkin mixture, alternating with the whey, until both the flour mixture and buttermilk are incorporated into the batter. Fold in the blueberries. Add the nuts.
Batter will be thin.
Pour batter into 12 muffin cups.
Bake at 350 for 15-20 minutes, or until an inserted toothpick comes out fairly clean.
Let muffins cool in baking pan for 5 minutes before placing on a cooling rack.
AFTER baking, divide among gallon freezer bags and freeze. To serve: Thaw. Heat in microwave for 15 seconds if desired.
Recipe Source: VeggieConverter.com
Wow. Seriously fantastic in spite of being over-baked.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.