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." -Linus
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.
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!
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
|Calories from Fat 54
|% Daily Value
|Total Fat 6g
|Saturated Fat 2g
|Monounsaturated Fat 1.5g
|Trans Fat 0g
|Total Carbohydrates 34g
|Dietary Fiber 3g
|Vitamin A 21%
|Vitamin C 0%
|Vitamin K 4mcg