Hands on time: 5 minutes
Baking time: 15 minutes
½ cup brown sugar, packed
1 ½ cups whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp kosher salt
1 cup fat-free milk (I used 1%)
½ cup canned 100% pure pumpkin puree
¼ cup canola oil
½ tsp grated orange peel
¼ cup flaked hazelnuts (my own addition – for a crunchy topping)
1. Preheat the oven to 375°F/190°C and lightly coat muffin tins with cooking spray.
2. In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger & salt.
3. In a small bowl beat the eggs for 30 seconds or until foamy. Add the milk, pumpkin, oil and orange zest. Beat well. Add the egg mixture to the dry mixture and stir until the flour is blended in.
4. Fill muffin tins ¾ way full with batter. Sprinkle with hazelnut flakes.
5. Bake 15 minutes or until top springs back when touched or toothpick test (stick in center of muffin and should come out dry).
6. Turn out onto wire rack to cool. Once cool can be frozen for 2 months. Mine never lasted long enough to freeze.
Nutritional note: 131 calories, 3 g protein, 19g carbohydrate, 5g fat (0g saturated), 18 mg cholesterol, 20 mg sodium, 2g fiber, plus 463 mcg beta-carotene, 75 mg beta-cryptoxanthin (Ruth’s note, given that I used 1% rather than 0%, mine were probably a bit higher all around)