Health knowledge made personal
Join this community!
› Share page:
Search posts:

Mixes & Fixes (healthy whole wheat pumpkin muffins!)

Posted Nov 23 2009 9:41am
Happy Sunday!

I'm very sad that I've finished the last of my Feed Granola .  :(

The raisin nut  was wonderful!  I am usually not a big fan of raisins, but the combination of crunch, chew, nuttiness, sweetness, and all-around goodness was irresistible.  

If I could eat any two foods for a day, I think it'd be 1) granola and 2) trail mix.  I <3 my squirrel food!

But I have found that both granola and trail mix can be somewhat 'dangerous' foods for me -- portion control can be difficult, and I'm liable to eat giant handfuls straight out of the bags.  Whenever I bring my favorite Trader Joe's mixes home, they never last long...

Do you have any tips for getting your favorite-snack-food fix while staying in control of how much you eat?

After sprinkling the last of my granola on my breakfast oatmeal, I decided that I wanted to spend the rest of the morning baking!

It was easy to decide what to make: SusanV's pumpkin spice muffins have been on my list for a long time, and I just picked up a can of pumpkin on sale last week.  I have never baked with pumpkin before, but my mouth has always watered at Megan's and Meghann's pumpkin goodies, and I was excited to try it out for myself!

SusanV's recipe , with my (minor) modifications in parentheses
Pumpkin Spice Muffins
Makes 10 to 12 muffins
2 cups whole wheat or whole wheat pastry flour (I used white whole wheat)
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 15-ounce can solid-pack pumpkin
½ cup raisins (I decided to skip the raisins)

Preheat oven to 375°F.
Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in alarge bowl.
Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.
Spoon batter into oil-sprayed muffin cups, filling to just below tops.
Bake 25 to 30 minutes, until tops of muffins bounce back when pressedlightly. Remove from oven and let stand 5 minutes. Remove muffins from pan andcool on a rack. Store cooled muffins in an airtight container.
Recipe from Healthy Eating for Life for Children by PCRM nutrition directorAmy Lanou, Ph.D.

Ta-da!  I used my mini-muffin tin.  They aren't quite beautiful, and they're not your giant, fluffy muffins, but they are chewy, moist, and deliciously pumpkin-y!

Post a comment
Write a comment:

Related Searches