Special Diet Information

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

Lactose
This recipe is safe for those who 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.

"Its the Great Pumpkin, Charlie Brown."
-Linus

The refrigerator light goes on...

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 doesnt 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

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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 300F.

1 large egg (separated)
2 tsp canola oil
1/2 cup canned pumpkin
1/2 tsp pure vanilla extract
1/2 cup Z-Sweet stevia or 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 375F.

Using a whisk, cream together the egg yolk and canola oil. Add the pumpkin and whisk into the mixture until well blended. Add the vanilla extract and Z-Sweet or 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.

Nutrition Facts

Serving size = 1 muffin

Servings = 6

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Amount Per Serving

Calories 225 Calories from Fat 61
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 7%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 306mg 13%
Total Carbohydrates 33g 11%
    Dietary Fiber 3g 14%
    Sugars 5g  
Protein 9g  
Vitamin A 65% Vitamin C 2%
Calcium 9% Iron 19%
Vitamin K 9 mcg Potassium 268 mg
Magnesium 84 mg