Veggiegirl – While it is true that my family and I can’t get enough of the Pumpkin-Pecan-Raisin Loaf, we wanted to try a different type of baked good that incorporated at least the pumpkin. So, what better way to eat pumpkin than in a muffin? Yes, I know, this isn’t very innovative; but I can honestly say that I have never eaten a pumpkin muffin before, so this idea appealed to me quite a bit. After stumbling upon a recipe for Pumpkin-Spice Muffins on the Physicians Committee for Responsible Medicine website, I knew it would be the perfect guideline for creating my own pumpkin muffin variation.
Now, I know what you’re probably thinking, after reading through the ingredients list: only 2 tablespoons of sugar? no oil? water instead of nondairy-milk? and these muffins are supposed to taste good? I’ll admit, I was skeptical at first; but considering I made two batches of these muffins within a matter of two days (since they’re extremely popular in my household now), my skepticism quickly diminished – they’re beyond scrumptious!! Don’t believe me? Try them for yourself! And feel good in knowing that just one of these delicious, autumn-themed muffins supplies you with 4 grams of fiber, 3 grams of protein, and just 1 gram of fat – not bad for a baked good, eh?
See Veggiegirl’s Blog for more vegan baking adventures!
- 2 cups whole wheat pastry flour
- 2 Tablespoons unrefined sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 15-ounce can solid-pack pumpkin
- 1⁄2 cup raisins
- Preheat oven to 375°F.
- Mix flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
- Add pumpkin, 1⁄2 cup of water, and raisins. Stir until just mixed.
- Spoon batter into a muffin-cup-lined muffin pan, 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.