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 Muffins4 eggs
1 cup sugar
½ cup oil
1 cup unsweetened applesauce
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.
|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.