Everyone on my cooking board has really worked themselves into a frenzy over fall baking and pumpkin. Other than pumpkin bread and pumpkin pie, I hadn't really used pumpkin much in my own cooking and baking. Enter these delicious-sounding muffins from Elly at Elly Says Opa. In honor of the first day of fall, I made these the other day.
These muffins are impossibly moist. If I didn't know better, I would think they were made with several sticks of butter. And I love raisins and the way the add a little bit of sweetness. I might add up to 1/2 cup next time I make these. I can never have too many raisins!
Healthy Pumpkin Raisin Muffins
source: Elly Says Opa
1 cup whole wheat flour
1/2 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. nutmeg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you're not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk
1 cup pumpkin puree
1/3 cup raisins
1/3 cup chopped walnuts (I omitted.)
Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.
In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and pumpkin puree.
Pour wet mixture into dry mixture and stir until just combined. Fold in nuts and raisins.
Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.
Nutrition Info, per muffin: Calories: 143 / Fat: 3g / Carbs: 27g / Dietary Fiber: 2.4g / Sugar: 2.2g / Protein: 3.8g
This post has been submitted to the Marvelous Muffins event held by Joelen over at Joelen's Culinary Adventures!