The second November hits, I’m counting down to Thanksgiving. Literally – I have a T-giving countdown calendar on my Google homepage. It has a very festive orange and yellow and green leaf motif. And right now, it’s telling me there are 21 days, 1 hour, 53 minutes, and 48…47…46… seconds til the big day. I love Google homepage. And countdown calendars.
In my mind, Thanksgiving marks the official kick-off to the holiday season – my favorite time of year. It evokes thoughts of fallen leaves crunching beneath my shoes, comfy scarves, spending time with family and big dinners with all the fixin’s. I’m smiling just thinking about it!
To get myself in the spirit this year, I set out my honeycomb turkey decoration. Because that’s classy. And then I baked some pumpkin muffins!
These Spiced Pumpkin Honey Muffins are one of my favorite things to bake and one of my family and friends’ favorite things to eat! I adapted this recipe, and now they’re whole grain and practically fat free. Major swaps include using white whole wheat flour instead of all-purpose, applesauce instead of oil and egg whites instead of whole eggs. And I upped the spices, because I’m a spicy gal.
The best change though is replacing the white sugar with honey. Not only does honey keep this a whole-foods-only muffin, but it adds a depth of flavor and keeps the muffins extra, extra moist – even without any oil. And guess what I recently learned? Honey bees pollinate pumpkins! Pumpkin farmers actually keep honey bee hives nearby to make sure they’re always around to help their crop grow. So obviously, pumpkin and honey are a match made in the pumpkin patch.
Here’s my recipe:
1/2 (15 ounce) can pumpkin puree
3 egg whites
1/2 cup unsweetened applesauce
1 cup honey
1 3/4 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Preheat the oven to 350*F. Spray muffin pans with cooking spray and set aside. In a large bowl, mix together pumpkin puree, egg whites, applesauce and honey until well blended. In a separate bowl, mix white whole wheat flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans and bake for 25-30 minutes. Makes 12 muffins.
I just ate that one. It was even yummier than I remember.
What’s your favorite thing to make to feel all Thanksgiving-y inside?