In college I didn’t do too much cooking. Looking back, I really can’t believe that this foodie didn’t even know how to cook more than a bowl of spaghetti and meat sauce.
In fact, I didn’t really start experimenting in the kitchen until we got married and I found myself with a fully stocked kitchen after our wedding. My mom always said a way to a man’s heart is through his stomach. I quickly began watching cooking shows, and found the true joy of cooking and baking from scratch.
Back then I was not afraid to bake, and these pumpkin muffins were one of the few recipes that I prepared in my college kitchen. They may or may not have been little more decadent in their past life, but I’ve since learned how modify a recipe and use better for you ingredients. Good thing!
These healthy pumpkin muffins do not disappoint, and they sure don’t taste healthy. If you are a pumpkin fan, give these muffins a whirl.
Question: Did you cook and eat healthy in college?
- 1 cup 100% pure canned pumpkin
- 2 eggs
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- ⅓ cup water
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup oat flour
- ¾ cup whole wheat pastry flour
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ tablespoon pumpkin pie spice
- Preheat oven to 375 degrees F.
- In bowl of stand mixer, or large bowl with wooden spoon, mix pumpkin, eggs, oil, applesauce, water and vanilla until combined. Stir in sugars.
- In separate bowl, whisk together flours, salt, baking soda, and pumpkin pie spice.
- Pour flour into wet ingredients, and mix just until combined, making sure not to over mix.
- Coat mini muffin tin with cooking spray or butter, and fill cups full with batter. Bake for 18 minutes or until toothpick inserted in center of muffin comes out clean.