Monday, February 1, 2010

Rockin Pumpkin Muffin

These muffins are really good! And they are really good for you too! So, don't feel guilty- go ahead have one! The recipe will make 36! They freeze extremely well. Just pop em in the microwave at 20-30 seconds for each and you have a quick breakfast!

1 1/2 cups raisins
4 3/4 cups whole wheat flour
3 1/2 cups raw sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 ripe banana smashed
1 cup unsweetened applesauce
1 cup chopped walnuts (optional)


Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter 3/4 of the way into the prepared muffin cups. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Amount Per Serving  Calories: 207 | Total Fat: 3.3g | Cholesterol: 35mg

**Variations: you can add flax seeds/oat bran or any other seeds if you please to make it even more healthier. I made them again 2/6/2010 and I substituted pureed carrots and 2 extra ripe bananas in place of the pumpkin puree. They were awesome! I sprinkled granola and crushed almonds on top. YUMMY is all I can say!!!

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