These muffins are great for breakfast, dessert, and for holiday occasions. They are full of fiber, protein, omega 3's, and love. I recommend serving them warm and fresh. They aren't so satisfactory the day after. Also, if they aren't sweet enough for you, make a little glaze or fold in some dried berries for an extra natural sugary punch.
Makes 2 dozen
2 cups All Purpose Flour
1 1/2 cups Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
2 TBSP. Cinnamon
1 2/3 cup Agave Nectar
1 cup Pumpkin Purée
2/3 cup Canola Oil
1 cup Soy or Coconut Mylk
2 TBSP. Vanilla Extract
3 TBSP. whole Flax Seeds
3 TBSP. Chia Seeds
Pre heat oven to 350 degrees.
In a large bowl, whisk or sift together your flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the pumpkin purée, canola oil, mylk, agave, and vanilla.
Add your mixed wet ingredients to your mixed dry ingredients and use a hand mixer to combine until all lumps are gone. Be sure to scrape the edges of your bowl and thoroughly combine all ingredients.
Finally, add your flax seeds and chia seeds, and use a spatula to fold them into your batter evenly.
Use a spray oil to coat your muffin pan and use an ice cream scoop to divide batter evenly, filling each divider half way full.
Bake for 15-20 minutes until golden, and toothpick comes out clean.
Serve warm.
Other things to fold into this cupcake that are yummy include: instant oats, chopped apple pieces, chia seeds, pecans or walnuts, or any dried berries.
The following is a photo of one of my bakers, Cici, as we baked cupcakes and muffins together before the cooking class. Baking with friends is fun.
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