Pumpkin muffins, recipe gone wrong.

I stumbled upon this delicious sounding recipe for pumpkin muffins made with healthy ingredients.
Moist Pumpkin Bran Muffins
* 1 ½ cups Whole Wheat Flour (180g)
* 1 tsp baking soda
* 1 tsp baking powder
* ¼ tsp salt
* 1 tbsp ground cinnamon
* ½ tsp ground ginger
* ½ tsp ground cloves
* ½ tsp all spice
* 1 tsp nutmeg
* 1 15oz can of pumpkin
* ¼ cup molasses (84 g)
* 2 tbsp honey (42g)
* 1 egg
* 2 egg whites
* ¼ cup unsweetened applesauce
* ½ cup non-fat unflavored yogurt
* ¾ cup Wheat Bran (45g)
* Non-stick cooking spray

Preheat the oven to 400 degrees.

Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. (I just let Zara shake once through a sieve) Set aside.

In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Beat until all ingredients are mixed well.

Pour the flour mixture and wheat bran into the pumpkin mixture. Combine until just moistened. Don’t over mix!

Spray 2 muffin tins with non-stick cooking spray. Evenly distribute the batter in the 12 muffin cups. Sprinkle with a bit of oats and bake for about 20 minutes.

Zara helped me whip up a batch last Sunday. I must mention again how easy baking with kids is when you measure by weight instead of volume.

I realized partway through measuring the ingredients that I didn't have ground cloves, so I had a chance to use the mason jar blender technique that a friend told me about. Sure I could purchase a spice grinder, but I'm a fan of multi-taskers (as any avid Alton Brown student would be).


Anyway, the muffins would probably have been delicious if I hadn't forgotten to put in the applesauce. I think part of my brain is missing this week, darn head cold. They tasted good right out of the oven, but shrank to 1/3 of their size by the next day, even in an airtight container. I will be trying this recipe again soon and will update how they turn out when all the ingredients are included.