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Pumpkin Spice Muffins
Submitted by: Danamarie
I made these muffins for dinner tonight – they were kid-friendly and good. I got the recipe from the PCRM web site.
Makes 10 to 12 muffins
These fat-free muffins are moist and delicious.
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
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.
Note: You may replace the pumpkin with 1 1/2 cups of cooked yams.
These muffins are very moist.
October 20th, 2018 at 11:22 pm
I converted the recipe to gluten-free and it came out tasting good. The 1/2 cup of water should be in the ingredient list. I missed seeing it in the the directions because it seemed straightforward so I didn’t read the directions. Kept looking through the ingredient list and wondered why there was no liquid. It was like cookie dough so I added soy milk. Saw the 1/2 cup of water after they were out of the oven. Thanks for posting. I am always looking for gluten and fat free low sugar recipes.