*NOTE: I've updated this recipe and reduced the sugar by more than half. This version is healthier and tastes just as fabulous, however if you want to double the sugar and use white flour, you can!
I prefer using butternut squash in place of pumpkin in almost all my recipes- it has a milder flavor and seems a bit more moist than pumpkin. We have a local farmer that sells them for 50 cents each in the fall. They can be stored in a cool place for 6-8 months or you can slice in half, sccop out the seeds, microwave for 10 minutes, mash and freeze in ziploc freezer bags. I freeze 1 cup at a time then it's easy to pull out and use in a recipe.
This recipe comes from my favorite Whole Grain Baking book by King Arthur Flour, but I've modified it to be a little healthier.
Whole Wheat Pumpkin Muffins
1 cups whole wheat (I use freshly ground white whole wheat or King Arthur whole wheat flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup (1 cube) butter, melted
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin (I use fresh pumpkin or butternut squash)
3/4 cup chopped walnuts or pecans (I love it with pecans)
Preheat oven to 350. Whisk together flour, soda, baking powder, salt, and spices in bowl. Cream together butter & sugars in large bowl until light and fluffy. Beat in eggs one at a time. Beat in vanilla and pumpkin. Add the dry ingredients mixing until evenly moistened. Stir in nuts. Pour batter into 12 muffin tins, bake 22-25 minutes.
