Pumpkin & Orange muffins
Great muffins for “Thanksgiving” .
Makes 12 muffins
2 large eggs (for vegans use egg substitute)
1/4 cup canola oil (substitute applesauce for fat free muffins)
1 cup canned pumpkin
1/4 cup orange juice
1/2 cup agave syrup or honey
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tbsp. grated orange peel
1-3/4 unbleached flour
1/2 cup either chopped walnuts, raisins or chocolate chips
Preheat oven to 350F.
Spray lightly a 12-cup muffin tin with some cooking spray and set aside.
In a bowl mix well the eggs, oil,pumpkin, orange juice and agave syrup.
In a different bowl mix all the dry ingredients, the cinnamon and the nuts. Add the dry mixture into the wet one and mix both together until smooth (do not over mix).
Spoon the batter into the prepared muffin tin (filling each 3/4 full).
Bake for 25 minutes. Remove from oven and let cool at room temperature. Remove from muffin tin and place them on a platter.
You can sprinkle some powder sugar on top of each muffin (optional)
These muffins are wonderful for breakfast, high tea or as a dessert.
You can serve them with:
Vanilla ice cream
Orange or apricot jam