Eliza, founder of Mimi Soup Spoon sent this yummy pumpkin muffin recipe. Pumpkin is loaded with Vitamin A and beta carotene and low in fat. Hooray- more pumpkin pie for everyone too then!
PUMPKIN MUFFIN RECIPE
Yield: 24 mini muffins or 12 standard muffins
1½ cups all-purpose flour
¾ cup sugar
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cloves
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¼ cup oil
1/4 cup water
2 eggs, slightly beaten
¾ cup canned pumpkin
½ cup raisins (plumped) (optional)
Preheat over to 400o.
Line muffin tins.
In a large bowl, combine flour, sugar, baking powder, baking soda, and spices. In a separate bowl, combine oil, water, eggs, pumpkin, and optional raisins.
Add the wet mixture to the dry ingredients. Add pumped raisins, if using. Stir until moistened. Spoon the batter into the prepared tins. Bake at 400o for 11 minutes for mini muffins, 17 minutes for standard muffins. Cool on a wire rack for 10 minutes
Nutrition Information (1 mini muffin):
Calories 90, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 110mg, Carbohydrate 15g, Fiber <1g, Sugar 8g, Protein 1g, Vitamin A 35%, Vitamin C 0%, Calcium 0%, Iron 4%
Nutrition Information (1 standard muffin):
Calories 170, Total Fat 4.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 220mg, Carbohydrate 31g, Fiber 1g, Sugar 17g, Protein 3g, Vitamin A 70%, Vitamin C 0%, Calcium 4%, Iron 6%