Pumpkin Raisin Muffins Fat Free Dairy Free Egg Free

Submitted by poodlebone

"These muffins have no dairy, egg or fat added. They come out moist & delicious. I made these in a Muffin Magic appliance, not the oven, and they cook in less than half the time. You can also substitute Splenda Blend for Baking instead of white sugar (use 1/4 cup of the blend instead of 1/2 cup sugar)."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 10

ingredients

• 2 cups whole wheat flour
• 1⁄2 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1 (15 ounce) can pumpkin
• 1⁄2 cup raisins
• 1⁄2 cup water

directions

1. Preheat oven to 375 degrees.
2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
4. Spoon batter into muffin cups, filling to just below the tops.
5. Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.

Reviews

[kimslaurent]

Very dense. I used Rice milk instead off water and added 1 tblspoon of oil because the batter is very thick. DS is allergic to wheat. So I used all purpose flour and 1/4 tsp baking powder. Next time I will try Rice flour and cranberries. They where o.k. but I would have to tweak it some more for fluffiness and taste. Just my opinion.

 

[StrawberryParfait]

Very tasty. A bit of a dense muffin...but good. My modifications: Added 1T molasses Used 1/2c milk instead of water. Added 1/2T of baking powder

 

[cbeats]

Was excited about this recipe but they came out like small bricks. I realized it because there’s no mention of water in the directions. Water is listed in the ingredients but not in the directions.

 

[celc1]

For those not able to eat or not crazy about whole wheat flour, try oat flour. It is a whole grain flour, but much softer and bakes up beautifully. It is also gluten-free for most people, although there are some who are sensitive to even oatmeal. Interesting note - friends with European connections who tell me that there are virtually no gluten issues there - could it be the way we process our grain in North America that causes the problem?

 

[MommaMac09]

These muffins were great!! I had to make some adjustments as I was out of whole wheat flour, so I used whole wheat pastry flour. I didn't find these too dense as others have stated, perhaps it's because of the different flour. I don't know. My daughter, 2, and husband all LOVED these!! Thank you, these will be a staple for us from now on!