1 cup (250 mL) all-purpose flour
3/4 cup (180 mL) whole wheat flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/2 tsp (2 mL) ground ginger
2 eggs
1 cup (250 mL) canned pumpkin purée (not pie filling)
1/2 cup (125 mL) canola oil
1/3 cup (80 mL) buttermilk
1 tsp (5 mL) vanilla extract
Preheat oven to 400 F (200 C)
1. In a large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
2. In another bowl, whisk together eggs, pumpkin, oil, buttermilk, and vanilla. Add to dry ingredients; stir just until moistened.
3. Spoon batter into prepared muffin cups. Bake in preheated oven for 18 minutes or until muffins are firm to the touch. Cool in pan on a wire rack for 10 minutes before removing to rack to cool completely.
Age 12 to 18 months
Makes 18 muffins.
Each muffin contains:
138 calories; 2 g protein; 7 g fat; 16 g carbohydrates; 1 g fibre; 24 mg calcium; 1 mg iron; 101 mg sodium