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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"It’s the Great Pumpkin, Charlie Brown."
-Linus

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

Make these muffins on a weekend day for a grab and go healthy breakfast. These are simple to make, keep well for a few days and are not only delicious but have lots of fiber.

Canned Pumpkin

One time I made pumpkin pie by cutting up a pumpkin. I spent an hour or so seeding, chopping, cooking and mashing. When I was done, I had what is essentially canned pumpkin.

Save yourself the time.  Pumpkin is one of those items where the fresh ingredients is so close to tasting like the canned, it doesn’t matter which one is used.  Check the ingredient list on the canned pumpkin, as some manufacturers will add salt. This could change how your recipe tastes.  

1/2 cup canned pumpkin = 41 calories, <1g fat, 0g sat fat, 0g mono fat, 1g protein, 10g carbohydrates, 6mg sodium, 0mg cholesterol

Pumpkin Nut Muffins

Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually, then remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.

1 large	egg
2 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance)
1/2 cup	canned pumpkin
1/2 tsp	pure vanilla extract
1/2 cup	Splenda
1/4 cup	dried pumpkin seeds
2 Tbsp	golden seedless raisins
1 cup	all purpose white flour
1/2 cup	whole wheat flour
2 Tbsp	wheat germ
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/2 tsp	ground nutmeg
1 tsp	ground cinnamon
1/2 tsp	ground allspice
1/3 cup	non-fat buttermilk
2 tsp	light brown sugar

Preheat oven to 375°F.

Using a whisk, cream together the egg yolk and light spread. Add the pumpkin and whisk into the mixture until well blended. Add the vanilla extract and Splenda and blend. Fold in the pumpkin seeds and raisins.

Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, nutmeg, cinnamon and allspice in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.

Fold in the buttermilk and when the dough is just blended together stop.

Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the brown sugar over the tops of the muffins. and then place the muffins in the oven and bake for 20 minutes.