Heart-Healthy Pumpkin Muffins

Submitted by D. Todd Miller

"These muffins make a nice light breakfast or snack when the weather turns cool! This recipe was developed by the Wake Forest University - Baptist Medical Heart Center in Winston-Salem, North Carolina."

 

• Ready In: 28mins
• Ingredients: 13
• Yields: 12-15 muffins
• Serves: 12-15

ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄3 cup raisins
• 3⁄4 cup brown sugar
• 1⁄4 cup vegetable oil
• 3⁄4 cup molasses
• 1⁄2 cup 1% low-fat milk
• 4 egg whites or 1/2 cup egg substitute
• 1 cup canned pumpkin

directions

1. Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
2. Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
3. Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
4. Bake at 375 degrees F for 16 to 18 minutes.

Reviews

[mostie]

I baked these today, as I was looking for a healthier recipe- I used three whole eggs as opposed to the four egg whites (I only had three, and I was lazy and didn't want to separate, lol), which I think made the muffins a little denser. But they were very moist, and surprisingly good - the pumpkin flavor comes through clearly and somewhat tangy, and I can taste the molasses as well. These are actually really good, and I'll be making them again :)