Whole Wheat Pumpkin Muffin Bars Food

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

TWO-STEP WHOLE WHEAT PUMPKIN BARS

Steps:

• Combine all ingredients in bowl and mix well.
• Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.

PUMPKIN WHEAT HONEY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
• In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
• Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• mix dry ingredients, add the rest and mix on medium speed until well blended.
• Pour into greased muffin cups.
• bake at 400 degrees 17-19 minutes until slightly browned.

WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
• In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
• In a small bowl, combine egg, milk and butter and then stir in pumpkin.
• Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
• Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.