23 Nov Pumpkin Muffins
When you think fall and Thanksgiving, pumpkins are one of the first things that come to mind (aside from the turkey of course). Here’s a great pumpkin recipe that’s perfect for breakfast on-the-go, wonderful addition to an Autumn Sunday brunch or a nice healthy treat for the holidays!
- 1 c. pumpkin, fresh or canned
- 1/3 c. whole-wheat flour or whole-wheat pastry flour
- 2/3 c. dry skim milk powder 1-teaspoon baking soda
- 4 large egg whites or 8oz. egg substitute
- 4 tablespoons raisins
- 1-tablespoon vanilla extract
- 1-tablespoon pumpkin pie spice
- 1-teaspoon cinnamon Stevia powder or liquid (add for desired sweetness)
- Vegetable coating spray
Preheat the oven to 350 degrees. Lightly spray muffin tins with vegetable coating spray. In a large bowl, combine the dry ingredients. In another bowl combine the wet ingredients. Make a well in the center of the dry ingredients and gradually add the wet ingredients until mixture is blended. Spoon the batter into the muffin tins approximately 3/4 full. Bake for 20-25 minutes or until the muffins are golden brown and a cake tester or toothpick inserted into the center of one muffin comes out clean. Remove muffins from tins and place on a rack to cool. Serve warm or cold. You may store muffins in an airtight container at room temperature for up to 12 days or freeze in a freezer bag/container. Recipe makes approximately 1 dozen muffins or 24 “mini” muffins.