Pumpkin Muffins


When you think fall and Thanksgiving, pumpkins are one of the first things that come to mind (aside from the turkey of course).

Here’s a great pumpkin recipe that’s perfect for breakfast on-the-go, wonderful addition to an Autumn Sunday brunch or a nice healthy treat for the holidays!


1 c. pumpkin, fresh or canned

1/3 c. whole-wheat flour or whole-wheat pastry flour

2/3 c. dry skim milk powder

1-teaspoon baking soda

4 large egg whites or 8oz. egg substitute

4 tablespoons raisins

1-tablespoon vanilla extract

1-tablespoon pumpkin pie spice

1-teaspoon cinnamon

Stevia powder or liquid (add for desired sweetness)

Vegetable coating spray

Preheat the oven to 350 degrees.  Lightly spray muffin tins with vegetable coating spray.    In a large bowl, combine the dry ingredients.  In another bowl combine the wet ingredients.  Make a well in the center of the dry ingredients and gradually add the wet ingredients until mixture is blended.  Spoon the batter into the muffin tins approximately 3/4 full.  Bake for 20-25 minutes or until the muffins are golden brown and a cake tester or toothpick inserted into the center of one muffin comes out clean.  Remove muffins from tins and place on a rack to cool.  Serve warm or cold.  You may store muffins in an airtight container at room temperature for up to 12 days or freeze in a freezer bag/container.  Recipe makes approximately 1 dozen muffins or 24 “mini” muffins.