Monday, November 1, 2010

Whole Wheat Pumpkin Raisin Walnut Muffins


Who can't resist a hearty breakfast muffin full of fall flavors? I searched and searched to find the ultimate pumpkin muffin recipe and finally, with a number of revisions, found something magical. This recipe uses no oil or butter, but the applesauce and pumpkin make the muffins plenty moist... and only about 150 calories each! The original recipe called for white flour and white sugar, which I substituted for whole wheat flour and brown sugar. I cut down the amount of sugar, increased the amount of pumpkin and used cinnamon applesauce rather than oil or butter. The recipe yields 24 muffins, I made 12 muffins and a mini loaf instead. I topped the loaf with a brown sugar and cinnamon topping for a sweeter alternative.


Ingredients:
1 cup raisins
3 cups and 2 tablespoons King Arthur whole wheat flour
2-1/4 cups brown sugar (light or dark works)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4 eggs
3/4 (29 ounce) can pumpkin
2/3 cup unsweetened cinnamon applesauce
2/3 cup chopped walnuts

Optional Topping:
1/2 cup brown sugar
2 teaspoons cinnamon





How to Make it: 
1. Preheat oven to 350 degrees F, grease the muffin pans.
2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Mix in the dry ingredients. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups. 
3. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. 

Enjoy!

Love,
Ali G

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