Here’s a seasonal recipe that was  a big hit in last week’s  our “Healthy Choices” class.

Pumpkin Spice Mini Muffins

Adapted from Paula Deen’s Pumpkin Bars

This recipe makes 4 dozen mini muffins OR 2 dozen mini muffins plus an 8×10″ cake pan OR a single cake using a 10 x 13″ cake pan

Ingredients

• 4 eggs
• 1 12 oz. can pumpkin
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup sugar
• 1 1/4 cups whole wheat flour
• 3/4 cup wheat germ
• 3 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• Plus extra cinnamon and sugar to dust on top

Instructions

Note, if you’re using mini muffins preheat the oven to 425. If you’re baking a pan, preheat to 350 instead. If you’re doing both at the same time, split the difference at 375. Grease your pan(s) with butter or use muffin liners.

Using a handheld beater or standing mixer, beat wet ingredients together until frothy: eggs, pumpkin, oil and apple sauce. Add the sugar. Put a sifter over the mixing bowl and add the flour, wheat germ, spices, baking powder, salt and soda. Sift into the bowl then stir together, breaking up clumps but don’t over-mix. Stopping at just the right time, when everything is well incorporated, will keep your cakes fluffy.

Fill pan(s) about 3/4 full and bake.

Mini muffins: 8-10 minutes (425 degrees F)

Regular muffin pan: 15-17 minutes (375 degrees F)

8 x 10″ pan: 25 minutes (350 degrees F)

10 x 13″ pan: 30 minutes (350 degrees F)

While your cake(s) are cooling, sprinkle with cinnamon sugar.