Mini Pumpkin Muffins.

Yields 48 mini muffins.

3/4 cup flour (175 ml) 

3/4 cup whole wheat flour (175 ml) 

1/2 cup wheat germ (125 ml) 

1/2 cup sugar (125 ml) 

1/2 cup brown sugar (125 ml) 

1/2 teaspoon salt 

1 teaspoon each baking soda, ground cinnamon 

1/2 teaspoon each ground ginger, nutmeg, cloves 

1 1/2  cups pumpkin (310 ml) 

4 eggs 

1/2 cup oil (125 ml) 

Preheat oven to 350F (180C). 

Mix together in a large bowl. 

Make a deep well or crater in the center. 

If using a fresh pumpkin: Remove stem, pumpkin seeds and cut into chunks. 

Boil in water 8-12 minutes. Drain. 

(Or microwave in covered dish 8 minutes.) 

Purée in blender or food processor. 

Lightly beat eggs, then add to oil and puréed pumpkin. 

Add to dry ingredients and mix just until moistened. 

Spoon batter into greased mini-muffin tins. 

Bake in preheated oven about 10 minutes.

Option: Add 1/2 cup (125 ml) cranberries, chopped 

pecans or mini chocolate chips.


Thanks, MS!  The kids loved them, especially since they were mini and fun!