Chelsea's Pumpkin Muffins

I named these muffins after my 2-year old daughter.  Not because they are her favourite, (she'll nibble on them though) but because she helped me make them, start to finish.  She put the cupcake liners in the tins, she poured all of the measured ingredients into the bowl and she meticulously placed every pumpkin seed on top of each muffin (and rearranged some of them after they came out of the oven).  I keep hoping that by including her in the kitchen she will one day emerge from her picky eater cocoon and emerge as a solid-meal eating butterfly... but I won't hold my breath :)

There are a million and one pumpkin muffin recipes available, and these ones are light, mildly spiced, with only a few 'chunky things' inside, so they are good for the whole family.  I used a combo of all-purpose and whole grain spelt flour, but you can use all of either if you prefer.

Chelsea's Pumpkin Muffins

Makes 1 Dozen

2 eggs, lightly beaten

3/4 cup white sugar

1/2 cup canola oil

1/4 cup plain fat-free yogurt (I used 0% Greek yogurt)

3/4 cup puréed pumpkin

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup all-purpose flour

1/2 cup whole grain spelt flour

1/4 cup golden raisins

1/4 cup dried cranberries

Unsalted, roasted pumpkin seeds for tops, if desired.

In a large mixing bowl, whisk eggs.  With same whisk (I use it for the whole recipe, why dirty more dishes if you don't have to?) mix in sugar, oil, yogurt and pumpkin.  Once smooth, stir in spices, salt, baking soda, baking powder, raisins and cranberries.  All at once, add in flour and gently whisk until all of the flour is incorporated.  Spoon batter into 12 prepared muffin cups , top with seeds if using, and bake in a preheated 375 degree oven for 18 minutes. 

These muffins are great warm and get even moister over the next day or two.

Enjoy!