Our Favorite Pumpkin Muffins- Cleaner Version

My children’s eyes light up when they discover that pumpkin muffins are for breakfast. They absolutely love them. And yes, they are pretty tasty- moist, slightly sweet, and hinting with flavors like cinnamon, ginger and cloves- classic pumpkin companions!

I posted my original recipe for these favorite Pumpkin Muffins of ours a while back. Since then, however, I have cleaned them up a bit by drastically reducing the sugar (originally 3/4 cup white sugar – now down to 1/4 cup of pure maple syrup) and using healthier “oils and fats”- real butter and coconut oil- instead of canola oil. The kids can’t tell the difference, and I am much happier. The muffins taste just as delicious, if not better!

Blueberry Buttermilk Muffins

When I was growing up, my mom always made blueberry muffins on my birthday. I can remember waking up those mornings, and I could smell the sweet smell of blueberries from my bed. What a great start to a morning!

Well, it’s not my birthday, but it is summer and it is blueberry season around here. I have a bunch of blueberries in my refrigerator- little hands (and big hands) can frequently be seen sneaking a handful!

But I have plans for those blueberries. And this was one of them…my favorite Blueberry Buttermilk Muffins- moist, lightly sweet, and bursting with blueberries!

I’ve tried other similar recipes, but always come back to this one I’ve been making for years now.

It’s a good’un!

Banana-Oatmeal and Honey Muffins

If you haven’t already noticed, I make muffins often for breakfast around here. Pumpkin, Bran, Oatmeal, Blueberry– there’s so many options! In fact, I’ve also already shared another banana muffin recipe with you- a plain and simple version that is my usual go-to banana muffin. However, this time when the bananas ripened quicker than we could eat them, I wanted to do something a little more healthy. Muffins are good for that. You can include healthier ingredients and make subtle changes that are hardly noticeable. 

So, these banana muffins are made with oatmeal for fiber, all white wheat flour in place of white, half yogurt in place of all butter, and sweetened with honey instead of sugar. They were moist and sweet and tasted delicious. (Oh- and I did add chocolate chips- not a ton, but my children think the entire purpose of muffins is to be able to have chocolate at breakfast! So, I don’t mind adding just enough to satisfy so that they will also eat the other healthier parts of the muffin!) 

Maple Bran Muffins

Everyone should have a good, basic bran muffin recipe. Here is one I made recently to go along with dinner.  (though they would be a good breakfast choice, as well.)

These little muffins are made with wheat bran– the real stuff- not bran cereal, giving them a lot of nutritional value. Bran is a great source of fiber, potassium, and phosphorous.

Instead of sugar, the muffins get their sweetness from pure maple syrup, which has good nutritional value of its own. The maple flavor does not really taste very strong in the muffin itself, but I serve them with a little bowl of melted butter and maple syrup for dipping or drizzling. This really ties the flavors together and gives you that great maple taste. Serve them warm- they’re quite yummy.

Healthy Oatmeal-Raisin and Molasses Muffins

Breakfast options at our house were a bit ‘blah’ this morning. Clearly, something was begging to be baked. But just “what” was the question.

Since I have been wanting to add a good oatmeal muffin recipe to my go-to list, I decided that was a good idea for this morning. However, the last recipe I tried for these, I only halfway liked. I also knew I wanted something with lots of good-for-you ingredients in it. So, I tweaked this, added that… and these little guys were created. And I think they will do!

So, not only do these muffins taste good, they are also a pretty healthy option for breakfast or to go along with dinner. Other than a sprinkling of cinnamon-sugar on top, the only sweetener used is molasses, giving you a subtle sweetness that is backed up with the deeper flavor of the molasses. (which is also full of vitamins!) Plain yogurt is used instead of oil, which kept them really moist, and white- wheat flour and oatmeal give you a good dose of whole grains. Raisins were the perfect compliment to the flavors, and I think the perfect finishing touch. Try ’em! (I think I might just go eat another..right now…even though I’ve already had two!)

Pumpkin Chocolate Chip Muffins (with wheat and flax)

“Mom, what can we eat for breakfast??” my children asked this morning. “Well- you know, just the usual” I replied. Obviously tired of “the usual” list of choices, they began to plead. “Will you PLEASE make Pumpkin Muffins??” (a definite favorite). I had actually bought some pumpkin at the store last week for an occasion such as this- so this plan sounded good to me, too! 

And so- this morning we made some really yummy pumpkin muffins. on the nutritional side of things, pumpkin is very good for you- lots of vitamins- and I also made these with all white-wheat flour ( a lighter wheat flour) and added milled flax seed. So- not a bad breakfast! As far as taste goes- these muffins really are good- very moist, very soft, sweet, but not too sweet- and nice subtle flavors from the cinnamon, ginger, and cloves.

As an added bonus, my kitchen now smells delicious and cozy to start the day off!

Now, if you will please excuse me, the muffins are hot and calling my name!

• 2 eggs
• 3/4 cup sugar 
• 1 cup solid-packed pure pumpkin
• 3/4 cup oil 
• 1 1/2 cups white-wheat flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• pinch of cloves (about an 1/8 tsp)
• 1 Tbs. milled flax
• 1/2 cup semi-sweet chocolate chips

In a mixing bowl, beat the eggs, sugar, pumpkin, and oil.

Add the dry ingredients (except the chocolate chips) and mix just until all incorporated and smooth.

Add the chocolate chips and gently stir.

Grease the muffin tin. Fill the muffin cups.

Bake at 375 (400 if you have a shiny pan) for 15-18 minutes (mine took 17 minutes) until a small knife inserted in the center of one of the muffins does not come out with batter on it.

 Allow to cool for a couple minutes before removing them to a wire rack.

Makes 12 muffins

Honey Chocolate Chip Muffins

I love these simple little muffins. They are light, and have a gentle sweetness- nothing overbearing or heavy.

Sometimes less is more, and I think that sums up these little melt-in-your-mouth muffins perfectly. I think you will agree.

2 cups all-purpose flour

1/4 cup sugar

1 Tbs. baking powder

1/2 teaspoon salt

1 egg

1 cup buttermilk (or milk)

1/4 cup butter, melted

1/4 cup honey 

1/2 cup mini chocolate chips, semi-sweet (obviously you can use regular chocolate chips instead, but I like the mini chips because they give you little bits of chocolate sprinkled throughout your muffin instead of larger chunks.)

In a bowl, combine the flour, sugar, baking powder and salt.

In another bowl, combine the egg, milk, butter and honey.

Pour into the dry ingredients and gently stir, just until moistened.

Grease your muffin tins (or use paper liners)  and spoon in the batter. This should fill 12 muffin cups about 3/4 full.

Bake at 375 for dark coated pans (400 if it’s a shiny pan) for 15 minutes or until a toothpick inserted near the center comes out clean. 

Remove from pan to a wire rack. Serve while still warm. Spread with butter!

‘My Bananas Are Too Ripe’ Banana Muffins

Every now and again we all will have bananas that have simply gotten too ripe! And of course the cure for this is…..banana bread, or in this case, Banana muffins! Here is my favorite basic banana muffin recipe…

1/2 c. butter
1 c. sugar
1 egg
1 cup ripe bananas (about 3)
1 tsp. baking soda
2 Tbs. hot water
1 1/2 c. flour (I use 1 cup white and 1/2 cup wheat)
1/2 tsp. salt

(optional: Add 1/2- 1 c. chocolate chips)

1. Preheat oven to 375 (350 for dark pans)
2. Grease 12 muffin cups
3. Cream together butter and sugar in large bowl
4. Add egg to creamed mixture.
5. Add ripe bananas (there is no need to mash them before hand if you are using an electric mixer- it will mash them up while mixing)
6. Dissolve baking soda in hot water in a small bowl; Add to the banana mixture
7. Add flour and salt.
8. Mix until well blended- do not over mix- batter will be lumpy. (if you choose to add chocolate chips- add them now)
9. Spoon batter into greased muffin cups.
10. Bake in preheated oven for approx. 20 minutes- or until golden brown