I have also included a whole grain and naturally sweetened version below in case you want a healthier option, as I often do. They are both really good.
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| Pumpkin Raisin Muffins |
1/2 cup raisins
hot water
3 tbsp flax meal
1/2 cup water
1/4 cup vegan margarine
1/2 cup vegan brown sugar
1 tbsp molasses
1 cup pureed pumpkin (not the pumpkin pie filling, you want the plain one)
1/2 cup vegan sugar
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
Directions:
Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray, or use cupcake liners (these are nice so you don't even have to wonder if they will come out of the pan nicely).
Measure out your raisins and cover with hot water. Let them soak and rehydrate while you work on the rest of the recipe.
Combine the flax meal with the 1/2 cup of water and set aside to thicken.
Warm the margarine to room temperature and combine with the brown sugar. Mix well to completely cream them together. Once the margarine and brown sugar are combined, add the rest of the wet ingredients (flax mixture, pumpkin and molasses) and the rest of the sugar.
Finally add all the dry ingredients and mix those in, just until no more flour is visible, you don't want to over mix.
Fill your prepared muffin tin with the batter and bake for 18-20 minutes, they are done when a toothpick inserted into the middle comes out clean.
For 12 muffins. Nutritional information from caloriecount.about.com
| Nutrition Facts | ||||||
Serving Size 79 g
| ||||||
Amount Per Serving
| ||||||
Calories
165
Calories from Fat
42
| ||||||
% Daily Value*
| ||||||
Total Fat
4.7g
7%
| ||||||
Saturated Fat
0.7g
3%
| ||||||
Trans Fat
0.0g
| ||||||
Cholesterol
0mg
0%
| ||||||
Sodium
150mg
6%
| ||||||
Potassium
147mg
4%
| ||||||
Total Carbohydrates
29.4g
10%
| ||||||
Dietary Fiber
2.0g
8%
| ||||||
Sugars
13.5g
| ||||||
Protein
2.5g
| ||||||
| ||||||
Nutrition Grade B+
| ||||||
* Based on a 2000 calorie diet
|
Whole Grain Pumpkin Muffins with Natural Sweetener
I love this version, because they are moist and have a really nice texture. I also love that they are all natural because I feel much better when I eat whole foods.
Ingredients:
1/2 cup raisins
hot water
3 tbsp flax meal
1/2 cup water
1/4 cup coconut oil
1/2 cup maple syrup
1 tbsp molasses
1 cup pureed pumpkin (not the pumpkin pie filling, you want the plain one)
7 dates
1 cup oat flour (I grind oats in my spice grinder as needed - it works great)
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
Directions:
Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray, or use cupcake liners.
Measure out your raisins and cover with hot water. Let them soak and rehydrate while you work on the rest of the recipe.
Combine the flax meal with the 1/2 cup of water and set aside to thicken.
Warm the coconut oil to soften it a bit and combine it with the maple syrup, pumpkin puree, and molasses. Mix well to completely cream them together.
Put your dates in a blender or spice grinder and add the flax mixture to them. Blend until the dates are pureed. Add this to the coconut oil mixture and stir well to combine.
Finally add all the dry ingredients and mix those in, just until no more flour is visible, you don't want to over mix.
Fill your prepared muffin tin with the batter and bake for 18-20 minutes, they are done when a toothpick inserted into the middle comes out clean.
For 12 muffins.
| Nutrition Facts | ||||||
Serving Size 68 g
| ||||||
Amount Per Serving
| ||||||
Calories
131
Calories from Fat
53
| ||||||
% Daily Value*
| ||||||
Total Fat
5.9g
9%
| ||||||
Saturated Fat
4.1g
21%
| ||||||
Trans Fat
0.0g
| ||||||
Cholesterol
0mg
0%
| ||||||
Sodium
106mg
4%
| ||||||
Potassium
202mg
6%
| ||||||
Total Carbohydrates
18.6g
6%
| ||||||
Dietary Fiber
2.6g
10%
| ||||||
Sugars
5.5g
| ||||||
Protein
2.4g
| ||||||
| ||||||
Nutrition Grade B-
| ||||||
* Based on a 2000 calorie diet
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