The Family Kitchen: Mom's Pumpkin Muffins

 I have been thinking about mom lately and wanted to make a sweet treat. I found this recipe of Mom's. It's Libby's Pumpkin Muffins recipe but I have made some changes to make it more diabetic friendly. It is not as sweet and a bit more dense but still good. I prefer using just cinnamon, but I was out, so I used pumpkin pie spice, and it was not too overwhelming. I added in some pecans and sugar free caramel to the muffins and topped a few with dark chocolate chips. 

The ingredients:

3 C whole wheat flour

1 TBSP + 2tsp cinnamon or pumpkin pie spice

2 tsp baking soda

1.5 tsp salt

1.5 C sugar or sugar alternative (I used splenda)

1 15oz can pumpkin puree

4 eggs

1/2 C oil

1/2 C of water or orange juice (I used water)

optional: pecans, chocolate chips, caramel, raisins, dried cranberries, etc. 

In my recipe I added a bit of sugar free caramel and pecans chopped. I added some dark chocolate chips to a few of them. 

The recipe:

Preheat the oven to 350 degrees. 

Combine the dry ingredients in a large bowl (flour, baking soda, salt, and cinnamon/ pumpkin pie spice).

In stand mixer add wet ingredients and sugar (pumpkin, sugar, eggs, water, and oil) and mix until just combined. 

Add dry ingredients to wet ingredients and mix until just combined. 

If adding caramel add at this step. 

Grease muffin pan. 

Add batter to muffin pan filling cups 3/4 full. 

Bake at 350 degrees for 25-30 minutes, until toothpick comes out clean. 

Allow to cool for 5 minutes then remove from muffin tin to finish cooling. 

Note: if using the whole wheat flour these will be denser. These are not super sweet. If you like a sweeter muffin the original recipe calls for 3 C of sugar. 

See below the original recipe written in mom's handwriting. I love that I have these reminders of her. I wish I had a whole bunch more to discover. I have added some adjustments I made or notes myself on here.