Today is a perfect day for muffins with blueberries, pumpkin and crumbs. It’s pouring rain and I’m sitting at Tim Hortons, sipping on green tea and feeling lucky. With wet showered hair, hungry from only lunch – pureed carrot-kale smoothie a.k.a green smoothie by Alex, and waiting for Kyle to finish the 3rd Birthday party of the month, I still feel awesome. Yeah…I do!
1. I worked out for 45 minutes with no toddler clinging on my weights.
2. I ordered green tea and not a double latte with triple whipped cream.
3. I didn’t order a Tim Hortons muffin.
I’m saving myself for this…When I get home…It will be waiting for me. I had it yesterday too, this exact one, right after the photo shoot.
I will gently lather a spoonful of organic cream cheese on it and indulge carefully, to make sure crumbs accompany every bite. Crumbs are the best part of these muffins, besides the predictable health and yummy factor. It is crumbzzzzzzz. Crunchy pieces of walnuts rolled in a tiny amount of brown sugar, whole wheat flour and butter. All organic and clean.
If you think pumpkin and blueberries is an odd combination, how about pumpkin and coconut?! I know I’m weird. I will never get rid of the frugal Olena inside me. But hey, who on Earth throws out organic blueberries or dumps organic coffee?! Kraft dinner – no problem. I could cook and throw out that nonsense in a heart bit.
But my precious frozen organic blueberries?! No way. Alex and kids used to eat them all winter long. But my men, I don’t know about your men, maybe your men are from Mars, don’t eat certain things, if they are not served. And I didn’t, just because I serve enough.
Instead, I add frozen blueberries to my perfectly smooth(!) green smoothies and crumb-licious moist pumpkin muffins. They came out perfect – moist on the inside, not chewy on the outside and crunchy on top. Every bite delivers a blueberry burst within a pumpkin. Along with crumbzzzz of course. What not to like?!
I sweetened muffins with dates instead of sugar. Any kind of dates would work. Raisins would be fine too. Just blend a cup or so with other liquids. I used milk with vinegar, but I suspect buttermilk is even better. Work with what you have and enjoy!:)
- 1 large egg
- 1 + 1/2 cup skim milk + 1 tsp white vinegar (or 1+1/2 cup buttermilk)
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 20 dates, pitted
- 1 tbsp coconut oil (no need to melt)
- 1 tsp pure vanilla extract
- 2 cups white whole wheat flour (or half all purpose white & half whole wheat flours)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon+1/2 tsp nutmeg+1/8 tsp cloves+1/8 tsp ginger)
- 1 cup frozen blueberries, defrosted and extra juice drained (fresh would work too)
- 3 tbsp any flour
- 1 tbsp brown sugar
- 1/4 cup walnuts, finely chopped
- 1/2 tsp cinnamon
- 1 tbsp or more butter, melted
- Preheat oven to 375 degrees F. Spay 12 muffin tin with coconut (cooking) spray, dust with flour, shaking off the excess. Alternatively you can use paper (silicone) muffin liners or just cooking spray. I prefer spray/flour method, which helps significantly in the final release of muffins.:) Set aside.
- In a blender, add Wet Ingredients and blend until dates are sort of chopped and mixture is smooth. Let it sit while you are getting dry ingredients ready and pulse one more time just before adding to the bowl with dry ingredients. That will help soaked dates to combine better with other ingredients.
- In a large bowl, add Dry Ingredients and whisk together until no lumps are left. Add blueberries and Wet Ingredients from Step 2, mix with spatula just enough to combine. Do not over mix, your muffins will be "rubbery". Instead mix a few times and let the batter sit for 3-4 minutes, mix a bit more, until no dry pockets of flour are left. Fill prepared muffin tin 3/4 full, each muffin.
- To prepare crumb topping, in a small bowl, add the ingredients and mix with your hands until coarse crumbs are formed. If necessary, add more butter. Use your judgement. Sprinkle muffins with crumbs and bake for 23-25 minutes or until the toothpick inserted in the middle comes out clean. Remove from the oven, let muffins cool in the tin for 5 minutes, remove and transfer to a cooling rack. If using paper liners, transfer muffins to a cooling rack as soon as it is safe to do so.
Servings Per Recipe: 12 muffins
Amount Per Serving = 1 muffin:
Total Fat: 4.7 g
Cholesterol: 18.7 mg
Sodium: 71.4 mg
Total Carbs: 32.2 g
Dietary Fiber: 5.1 g
Sugars: 12.9 g
Protein: 5.4 g
WW Points+: 5