Re: Pumpkin Muffins (3 more recipes)

Pumpkin Muffin Recipes

Honey Whole Wheat, Chocolate Chip, and Low Fat Pumpkin Muffins

From: Jennifer Copley

In addition to being delicious with cinnamon and other spices, pumpkin is a great source of dietary fiber, antioxidants such as vitamins A and C, potassium, manganese, folate, and Omega-3 fatty acids. It's also relatively non-fattening at just 79 calories per cup.

Honey Whole Wheat Pumpkin Muffins

Ingredients

* 1 1/2 cups whole wheat flour
* 1/2 cup packed brown sugar
* 1/2 teaspoon of cinnamon
* 1/4 teaspoon of ginger
* 1/8 teaspoon of allspice or cloves
* 1/8 teaspoon of nutmeg
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 3/4 cup canned pumpkin
* 1/2 cup vegetable oil
* 1/2 cup honey
* 1/2 cup chopped walnuts or pecans (optional)

Directions

Lightly grease a 12-cup muffin pan. Preheat oven to 350F.

Mix flour, sugar, spices, baking power, baking soda, and salt. Set aside. In a separate bowl, beat together eggs, pumpkin, honey, and oil. Add to dry ingredients and mix just until moistened. Stir in nuts.

Add batter to muffin pan cups and bake for 18-20 minutes. Insert a toothpick into the center of a muffin to check for doneness - if the toothpick comes out clean, the muffins are cooked. Cool in pan before removing.

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Very Low-Fat Pumpkin Oatmeal Muffins

Ingredients

* 1 1/4 cups flour
* 3/4 cup brown sugar or organic cane sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/4 teaspoon of ginger
* 1/8 teaspoon of allspice or cloves
* 1/8 teaspoon of nutmeg
* 1 cup oats
* 1 1/4 cups pumpkin
* 1Ž4 cup vegetable oil (substitute 1/4 cup apple sauce for even less fat)
* 4 egg whites
* 1/2 cup skim milk

Directions

Preheat oven to 350F and line a 12-cup muffin pan with paper liners (or use a non-stick pan) rather than greasing the pan.

Sift dry ingredients together and set aside. Mix wet ingredients together. Make a well in the dry ingredients and add the wet ingredients to the dry, stirring just until moistened.

Bake for 15-20 minutes. Insert a toothpick into the center of a muffin to check for doneness - if the toothpick comes out clean, the muffins are cooked.

Cool in pan 5-10 minutes and then remove. Store in an airtight container.

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Pumpkin Chocolate Chip Muffins

Ingredients

* 1 2/3 cup whole wheat flour
* 1 cup organic cane sugar
* 1 1/2 teaspoons of cinnamon
* 3/4 teaspoon ginger
* 1/4 teaspoon allspice or cloves
* 1/4 teaspoons nutmeg
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 2 large eggs
* 1 cup plain pumpkin
* 1/2 cup melted butter
* 1 cup chocolate chips or 1 cup of chopped nuts

Directions

Lightly grease muffin cups in a 12-cup muffin pan, or add paper liners. Preheat oven to 350F.

Sift dry ingredients together in a large mixing bowl. Beat eggs, pumpkin, and butter together in a separate bowl. Stir in chocolate chips or nuts.

Make a well in the dry ingredients and pour the wet ingredients in overtop of them. Fold the wet ingredients into the dry just until moistened.

Bake for 20-25 minutes.

At 9:20 PM +0000 10/19/08, camping2019 wrote:

does anyone have a recipe for pumpkin muffins....not necessarily diabetic but perhaps easier

on the sugar etc and healthy.