This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"It's the Great Pumpkin, Charlie Brown."
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.
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
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. See easy instructions in photos!
|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 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 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.
Serving size = 1 muffin
Servings = 6
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|
|Total Carbohydrates 33g||11%|
|Dietary Fiber 3g||14%|
|Vitamin A 65%||Vitamin C 2%|
|Calcium 9%||Iron 19%|
|Vitamin K 9 mcg||Potassium 268 mg|
|Magnesium 84 mg|