Pumpkin Raisin Muffins
Makes about 15 muffins
TThese muffins are made with a flaxseed purée instead of eggs. Flaxseeds can be purchased in most natural food stores.
3
cups
whole-wheat pastry flour
4
teaspoons
baking powder
1
teaspoon
salt
1
teaspoon
baking soda
1
teaspoon
cinnamon
1/2
teaspoon
grated nutmeg
1
cup
raw sugar or other sweetener
4
tablespoons
flaxseeds
1 1/2
cups
water, divided
2 1/2
cups
solid-pack canned pumpkin or cooked pumpkin
1
cup
raisins
1
vegetable oil spray
Preheat oven to 350°F.
Mix flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar or other sweetener and set aside. Blend flaxseeds and 1 cup water in a blender for 1 to 2 minutes, until mixture is thick and has the consistency of beaten egg white. Add to dry ingredients along with pumpkin, remaining 1/2 cup water, and raisins. Stir until just mixed.
Spoon the batter into lightly vegetable oil sprayed or non-stick muffin tins. Bake 25 to 30 minutes or until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 1 to 2 minutes; this facilitates removal of muffins from the pan. Remove muffins and place on a rack to cool. Store in an airtight container.
Per muffin
- Calories: 188
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Calories from Fat: 7.3%
- Cholesterol: 0 mg
- Protein: 4.6 g
- Carbohydrates: 42.4 g
- Sugar: 19.8 g
- Fiber: 5.2 g
- Sodium: 382 mg
- Calcium: 114 mg
- Iron: 2.3 mg
- Vitamin C: 2.1 mg
- Beta Carotene: 2835 mcg
- Vitamin E: 0.7 mg
Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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