Perfect Pumpkin Muffins
November 6, 2008 at 4:12 PM by Cafe Kim - Comments (2)
Pumpkin muffins with chocolate chips are a delicious treat for the season, reasonably low in calories, and loaded with vitamin A and fiber. But let's be honest here: The real reason I make these time and time again is that they are such an effective chocolate delivery vehicle. I suppose one might make them healthy by substituting nuts and dried fruit for chocolate chips.
But what would be the fun in that? Read on for the recipe...
Pumpkin Muffins from Marvelous Muffin by Colleen M. Zickert-Poulous
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 egg
1 cup firmly packed brown sugar
1/4 cup corn oil
1 3/4 cup canned pumpkin
Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside. In a medium bowl, combine flours, baking powder, baking soda, spices, and raisins. Mix well.
In a large bowl, beat egg lightly. Stir in brown sugar, oil, and pumpkin. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.
FILED UNDER: baking, breakfast, everyday celebrations, food, healthy choices, kid-friendly, recipes
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This looks really good Cafe Kim... Thank You! I get pumkins just for this.. the kids and I make pies, cakes, muffins and also takes the seeds and roast them and just enjoy every bit of it....
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You're going to think I'm a health nut, and you might be correct, but I take the Halloween pumpkins inside, cut them in half, clean out the seeds and roast them in the oven for 45-60 mins. Then I scoop out the flesh and use that instead of canned pumpkin for pumpkin pie, pumpkin muffins and pumpkin soup. It's so delicious and really easy. The flesh also freezes well. I can't wait to try these.
Cafe Kristen Nov. 6, 2008 at 11:12 PM