Saturday, November 28, 2009

Even More Pumpkin!

Sorry about my lack of blogging lately. In between doubling up on classes, getting ready for the bean, not cooking a whole lot and the holidays, I have been a slacker. So, I will spend some time today updating.

I made this recipe several weeks ago. I had some leftover canned pumpkin in my fridge and I didn't want it to go to waste. After all, I can never pass up an opportunity to bake. I went in search of a recipe that was both healthy (because I am trying not to gain too much pregnancy weight) and tasty, well because let's face it, taste is the most important aspect.

I believe this is the first time I have used a recipe from and I certainly wasn't disappointed. I found a lowfat muffin recipe (140 calories per muffin and only 4.6 grams of fat) that was really tasty. I only altered one thing and that was the sugar. I used half sugar and half Splenda. If you use all the sugar that the recipe calls for, it only adds a few calories per muffin. Not enough to worry about.

This was very easy to throw together. So much so that on a night before class, I whipped these up and brought in a batch for my classmates. It took less than an hour to make and bake and package them up.

I put the label for this recipe as a dessert and breakfast because I feel that pumpkin and raisins are appropriate all times of the day. So if you are looking for a quick breakfast, grab one of these muffins and a cup of coffee and you are all set!

These muffins don't have an overpowering taste of pumpkin. I love pumpkin, so it doesn't bother me how much is in a recipe, however, some people don't care for pumpkin. These muffins have a very nice pumpkin accent. It is one of the main ingredients, but even if you don't care for pumpkin, I think you would like these. They result in a very moist, muffin. I suggest eating them while they are still warm. They were the most tasty that way!

Be careful not to overmix the batter. Follow the directions and only mix until the flour is moistened. I really think the muffins were moist because of this. The more you mix, the tougher the muffins will be. Also, don't be afraid to add more spice than the recipe calls for. I always add a little extra cinnamon and nutmeg to things. It gives more depth (doesn't that sound fancy?) to the recipe in my opinion.

Pumpkin Muffins

1 1/2 cup flour
1/2 cup sugar (I used half Splenda and half sugar)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 egg
1/2 cup raisins

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups. Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Immediately remove from pan.

Aren't these beautiful when you cut into them?