Pumpkin Spice Muffins

The Physicians Committee

Pumpkin Spice Muffins

Makes 10 to 12 muffins

  • 2 cups whole wheat flour or whole wheat pastry flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 15-ounce can solid-pack pumpkin
  • ½ cup raisins

Preheat oven to 375F.  Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.  Add pumpkin, 1/2 cup of water, and raisins.  Stir until just mixed.  Spoon batter into oil-sprayed muffin cups, filling to just below the tops. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly.  Remove from oven and let stand 5 minutes.
Remove muffins from pan and cool on a rack.  Store cooled muffins in an airtight container.

Per muffin: 131 calories; 3 g protein; 31 g carbohydrate; 0.5 g fat; 4 g fiber; 236 mg sodium; calories from protein: 10%; calories from carbohydrates: 87%; calories from fats: 3%