Pumpkin Spice Muffins — Melinda Lamarche

Who doesn’t love the flavours of pumpkin spice! I know its only August and the pumpkin craziness hasn’t yet started for this year but I always love a warm pumpkin spice muffin, even before Fall has officially begun. These muffins are spiked with pumpkin pie spice, including cinnamon, cloves, ginger and nutmeg, making them so tasty and comforting. They are also chock full of nutrition and only a touch of sweetness from the honey. These muffins are high in fibre, made with whole wheat flour and pumpkin puree, not pumpkin pie filling. The pumpkin also adds a dose of vitamin A, C, potassium and folate. Like other orange fruit and vegetables, pumpkin also contains beta carotene, an antioxidant which plays a role in preventing chronic diseases like diabetes, cancer and heart disease.

These muffins are tasty as is or smothered with butter warm out of the oven. They are also delicious with peanut or almond butter. My kids enjoy these with or without the chocolate chips and gobble them up for breakfast, lunch or snack. They freeze beautifully if you actually have any left over. I think they are perfect paired with a cup of coffee!

Pumpkin Spice Muffin

Makes 12 muffins

Dry ingredients:

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)

1/4 tsp salt

Wet ingredients:

1/4 cup oil

1/2 cup milk (any kind will work)