Delicious Pumpkin Muffins

For as long as I can remember my mom has used the recipes from Muffin Mania by Cathy Prange & Joan Pauli (1982) to make delicious muffins. Growing up some of our favourite recipes included the Best Ever Banana Muffin, Apple Cinnamon Muffins and the Crunchy Bran Muffins. A more recent addition to the favourites list is the Pumpkin Muffin recipe. Here is my adaptation.
I have increased the amount of fibre and reduced the amount of oil and sugar and made smaller muffins for a more appropriate snack size. Even with all these changes the muffins are delicious and my family has no idea they are different from Nana’s! 

Pumpkin Muffins

4 eggs
1 cup sugar
½ cup oil
1 cup unsweetened applesauce
1 ¾ cup pureed pumpkin (small can)
3 cups whole wheat flour
1 tbsp. cinnamon
2 tsp. baking power
2 tsp. baking soda
2 cups raisins or other dried chopped fruit

I only had a large can of pureed pumpkin. So I used what I needed and froze the rest. Make sure to measure the amount remaining so you can label the freezer bag.

Beat eggs slightly.

 Add sugar, oil, applesauce, and pumpkin and beat thoroughly.

The mixing is really easy to do by hand so it's a great job for a little helper!

In a separate bowl combine flour, cinnamon, baking powder and baking soda. Mix well.

Add the dry ingredients to the pumpkin mixture and mix until smooth.

Stir in raisins.
This time I used this Five Fruit Medley - chopped dates would also be delicious.  

Use medium size muffin liners and fill 2/3 full.

Bake at 375F for 15-20 minutes. Cool on a wire rack.

Baking tip: muffins are done baking when you press your finger against them and it springs back.
Makes 34 muffins. Although this is a lot of muffins they freeze well and make a great snack or quick addition to breakfast or lunch.
                                                                                 Shannon RD