Pumpkin Spice Muffins These fat-free muffins are moist and delicious.
Makes 10 to 12 muffins
- 2 cups whole wheat or whole wheat pastry flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 15-ounce can solid-pack pumpkin
- ½ cup raisins
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Preheat oven to 375°F.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.
Spoon batter into oil-sprayed muffin cups, filling to just below tops.
Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container. Recipe from Healthy Eating for Life for Children by PCRM nutrition director Amy Lanou, Ph.D.
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