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Pumpkin Muffins

Pumpkin Muffins

Ingredients

4 eggs, separated
3 cups finely ground whole wheat flour
1 cup regular whole wheat flour or more of the finely ground
1 tsp baking powder
3 tsp baking soda
2 cups light brown sugar OR white sugar
½-1 tsp nutmeg
1 & ½ tsp cinnamon
1 cup finely chopped walnuts (when you’re not making it for Rosh HaShanah)
1 cup any color raisins
1 cup canola oil
2 cups fresh pumpkin, mashed and drained
2/3 cup soy or rice milk (you can use water if you don’t have this on hand)
3-4 Tbls maple syrup

Method

Preheat your oven to 350°F (180°C).
Separate the eggs, placing the whites into the mixer. Beat the whites until they are snowy and white; DO NOT TURN OFF YOUR MIXER. You will NOT have to use two bowls, I guarantee it!
While the mixer is still running, turn it down a bit to medium. Add the yolks, oil, sugar, nutmeg, and cinnamon. Turn the mixer down a tad more, just a tad, and add the flours, baking powder, baking soda, soy milk/water and syrup. Turn off the mixer and raise the beater so it can drip off into your bowl. Quickly toss the raisins in a small bowl with another 2 Tbls of any kind of flour. This is a great tip to remember for yourself; tossing raisins into flour prevents it from sinking to the bottom of whatever muffin, cake or baked item you are making. Anyhow, after you’ve done this, add it to the batter in the bowl, along with the pumpkin and the optional nuts.

Topping

Put about ½ cup dark or light brown sugar in a bowl, along with 2-3 Tbls more cinnamon. Toss together with a spoon and sprinkle over muffin batter right before they go into the oven.

Spoon batter into muffin trays lined with muffin liners (in Israel I used size 4 for large muffins, size 2 for mini ones) about ¾ of the way full, a bit more if you like large tops on them. Bake for 25-30 minutes, checking after 20 minutes to see if a sharp knife or toothpick inserted into one muffin’s center comes out clean. Remove from oven immediately after it tests clean so they will not dry out. Cool in the tray for five minutes, then on wire racks until cold. These are so good straight out of the oven. If you don’t ruin your secret of whole wheat, none of your kids, or even your teenagers, will ever know the difference. These freeze great as well.

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