Sunday, November 21, 2010

Pumpkin Whole Wheat Muffins

This is such a yummy, moist recipe for muffins that are healthy too!

1/2 c raisins
1.5 c whole wheat flour
1/2 c brown sugar ( I used the organic brown sugar replacement-cane sugar)
1 tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs ( you can use egg replacer as well)
1 c canned pumpkin
1/2 canola or coconut oil ( I used less and added some ground flax meal)
1/2 c honey ( I have used brown rice syrup and they are plenty sweet)
1/2 c chopped walnuts (optional)

1. Preheat oven to 350. Grease a 12 c muffin pan or use liners. Place raisins in hot water and let them plump for 2-5 minutes.
2. In a large bowl, stir the flour, brown sugar, spices, and baking soda/powder. Make a well in the center and add eggs, pumpkin, oil, and honey. Mix only until dry ingredients are absorbed. Drain water from raisins and add these in along with the walnuts. Spoon into muffin cups about 2/3 full.
3. Bake for about 18-22 minutes until the top springs back when lightly touched. Cool in the pan before removing.


Nutrients in Pumpkin
Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as:

•Vitamins C and E
•Pantothenic acid

Health Benefits of Pumpkin
The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.

Read more at Suite101: Health Benefits of Pumpkin: Nutrient-Rich Fruit with Anti-Aging and Disease-Fighting Properties

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