Pumpkin Muffins
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| Fri, 10-12-2007 - 2:56pm |
I recall someone was looking for a pumpkin muffin recipe other than the pumpkin quinoa ones. I found this one today that seems to fit the bill.
Pumpkin Muffins:
1 cup canned pumpkin puree
2 large eggs, lightly beaten
1/2 cup (120 ml) buttermilk or plain yogurt
1/2 cup (120 ml) canola or safflower oil (I'd probably sub half of the oil with ground flaxseed meal)
1 teaspoon pure vanilla extract
3/4 cup (105 grams) whole wheat flour
3/4 cup (55 grams) natural bran (I'm guessing wheat bran?)
3/4 cup (150 grams) granulated white sugar ( sub Splenda)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (140 grams) raisins or dried cranberries (could probably use nuts instead)
Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, oil, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.
Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
Makes 12 regular-sized muffins.
Source:
Lindsay, Anne. 'Smart Cooking'. MacMillan of Canada. Toronto: 1986.



DH had been after me to use my last can of pumpkin from the Holidays so, I made these on Sunday and they were really delicious.
Glad you liked these! I don't think I've ever actually made them. :o)
I haven't done the calculations, but my guess would be that just one would be a grain serving. Sorry!