Comments on: Whole Wheat Pumpkin Spice Muffins http://www.recipegirl.com/2007/11/23/whole-wheat-pumpkin-spice-muffins/ Recipes for Entertaining and Every Day Mon, 13 Feb 2012 05:57:08 +0000 hourly 1 http://wordpress.org/?v= By: Alyce http://www.recipegirl.com/2007/11/23/whole-wheat-pumpkin-spice-muffins/#comment-59946 Alyce Wed, 21 Dec 2011 18:05:29 +0000 http://www.recipegirl.com/?p=6895#comment-59946 Wonderful recipe. Best muffins I ever made. I did, however make a few alterations. I used all finely ground whole wheat pastry flour, which is just as light as using half white flour.. I just used about 2 cups. Used 1 lean cup white sugar (and later added around 2 T. sorghum for color and flaveor) I also used sunflower oil instead of butter because of my husband's heart diet. Because I had no pumpkin, I used a small butternut squash from the garden, peeled, removed seeds, sliced, boiled and mashed it (there was about 1 1/2 cups, so I drained it well and used it all. Mixed it warm with the eggs, oil, and milk (used all half and half for the milk) I made up the spices with cinnamon, ginger, allspice, and fresh gratednutmeg with just a touch of cardamom and coriander (a little mystery flavor) Put in muffin tins, baking time was only around 20 minutes before they were done. I've never seen my husband eat so many of anything! (He's most moderate) The two of us started with 19 muffins an hour ago and now there are 9 (muffins left). The only thing I might have done differently is to add some walnuts. I made milk and powdered sugar drizzle for the top, but it really wasn't necessary as they were so good without it. Recipe A+++ Wonderful recipe. Best muffins I ever made. I did, however make a few alterations. I used all finely ground whole wheat pastry flour, which is just as light as using half white flour.. I just used about 2 cups. Used 1 lean cup white sugar (and later added around 2 T. sorghum for color and flaveor) I also used sunflower oil instead of butter because of my husband’s heart diet. Because I had no pumpkin, I used a small butternut squash from the garden, peeled, removed seeds, sliced, boiled and mashed it (there was about 1 1/2 cups, so I drained it well and used it all. Mixed it warm with the eggs, oil, and milk (used all half and half for the milk) I made up the spices with cinnamon, ginger, allspice, and fresh gratednutmeg with just a touch of cardamom and coriander (a little mystery flavor) Put in muffin tins, baking time was only around 20 minutes before they were done. I’ve never seen my husband eat so many of anything! (He’s most moderate) The two of us started with 19 muffins an hour ago and now there are 9 (muffins left). The only thing I might have done differently is to add some walnuts. I made milk and powdered sugar drizzle for the top, but it really wasn’t necessary as they were so good without it. Recipe A+++

]]> By: Miss Rachel http://www.recipegirl.com/2007/11/23/whole-wheat-pumpkin-spice-muffins/#comment-19456 Miss Rachel Mon, 30 Nov 2009 17:38:04 +0000 http://www.recipegirl.com/?p=6895#comment-19456 these look so good.... I love pumpkins! these look so good…. I love pumpkins!

]]> By: Sophie http://www.recipegirl.com/2007/11/23/whole-wheat-pumpkin-spice-muffins/#comment-19380 Sophie Tue, 24 Nov 2009 19:44:22 +0000 http://www.recipegirl.com/?p=6895#comment-19380 What a georgous & delicious looki,g wholemeal muffin!! They look so adorable & lovely!! MMMMMMMMMMMMMM,...I love them without frosting! What a georgous & delicious looki,g wholemeal muffin!! They look so adorable & lovely!!

MMMMMMMMMMMMMM,…I love them without frosting!

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