Pumpkin Spice Muffins/Bars

When you bake these muffins, you will be welcoming all the smells of autumn into your kitchen. Get ready for some delicious, moist, pumpkin muffins. If you’ve never had molasses paired with pumpkin…you are in for a treat! In addition to bringing some iron to the mix, molasses adds a warming sweetness. Your friends will be trying to guess your secret ingredient as they come back for a second muffin. Here is a picture prepared as a bar. They are absolutely delicious!

1 c. nonfat milk

1 Tbsp. lemon juice

1/2 c. pumpkin puree

2 egg whites

1/4 c. vegetable oil

1 1/2 tsp. pure vanilla extract

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Kosher salt

1/2 c. raisins

2 Tbsp. molasses, unsulphured

3/4 c. brown sugar

1/2 c. white flour

1/2 c. whole wheat flour

3/4 c. oat flour (3/4 c. old fashioned rolled oats blended in food processor until consistency of flour)

OPTIONAL: 1/3 c. chopped pecans

*Preheat oven to 350

*Line muffin tins with foil cupcake liners (I prefer using foil as opposed to paper, foil peels off easier).

{If you would like to prepare these as bars, simply spray a 9X13 pan with cooking spray, pour in batter, and bake as you would for the muffins.}

*Combine lemon juice and milk in glass measuring cup, stir, set aside for at least 5 minutes.

*In large mixing bowl, combine next 11 ingredients (pumpkin puree through Kosher salt). Add milk. Whisk until well combined.

*Add white flour, wheat flour, (pecans, if using), and brown sugar to pumpkin mixture. Use wooden spoon to combine, ensuring to scrape bottom of bowl to incorporate all ingredients well.

*Place about 1/8 c. of batter into prepared muffin tins (batter should not be overflowing, but liners should be about 2/3 full). If you like, you can sprinkle some rolled oats on top of the batter before baking.

*Bake for about 25 minutes, or until toothpick inserted in the middle of the muffin comes out clean

*Cool in muffin tins for about 5 minutes, then place muffins on wire rack and cool completely. Store in airtight container on counter for about 3 days. These FREEZE VERY WELL.