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HistoryEdited Dec 30, 2008 3:05 PM by Christina Hagedorn…

Pumpkin Muffins

Pumpkin Spice Muffins

Makes 10 to 12 muffins

(I have substituted the sugar with honey.)

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

½ C. Water

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.

Comments

Brooke Stubbs (unauthenticated)
Apr 7, 2009

This is so easy and yummy. We love this and have even made it for guests. It's very moist and the muffins raise nicely.

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