In the spirit of fall, I wanted to continue with a pumpkin theme. I was so excited about my prior blog on Pumpkin No-Bake Energy Bites, I wanted to make another pumpkin breakfast treat. Well, inspired from a pumpkin bread recipe I found hiding in my mass of recipe books, I decided to convert it into a healthy muffin recipe. This is my version of a lower fat pumpkin muffin. I used extra pumpkin puree and applesauce, instead of oil, and whole wheat flour for added nutrition. They tasted wonderful, with a soft, spice filled center. Also, these muffins were a cinch to make. Minimal mixing, chopping, or prep required. One muffin pan, two mixing bowls and a whisk is all you will need. You don’t even need a mixer, your own hand will do the trick. An example that delicious muffins don’t have to be unhealthy or difficult to make. So, go ahead enjoy!
- 1/2 cup raisins
- 1 1/2 cups and 1 tablespoon whole wheat flour
- 1 1/3 cups white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2 eggs
- 1/4 cup canned pumpkin
- 1/3 cup unsweetened applesauce
- 1/3 cup chopped walnuts
- nonstick cooking spray
- 1/8 cup quick oats to sprinkle on muffin tops if desired
1. Preheat oven to 350°. Spray a 12 cup muffin pan with nonstick cooking spray and set aside. Soak measured raisins in hot water for 10 minutes to plump, then drain.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and cloves. Whisk together until combined.
3. In a separate bowl mix eggs, pumpkin and applesauce until smooth.
4. Add pumpkin mixture to the bowl with dry ingredients. Stir thoroughly until batter is smooth. Fold in raisins and walnuts.
5. Spoon batter into prepared muffin pan. Bake in preheated oven for 20-25 minutes or until toothpick inserted into muffin comes out clean.
6. Allow to cool on wire rack.