Honey Pumpkin Muffins

Bold, beautiful, and orange.

How can one resist the allure of pumpkins? Last Fall, we went apple picking at Parlee Farms in Tyngsboro and here is a picture of pumpkins fresh from the patch. I found a muffin recipe for this tasty squash and modified it, as always, to make it less sweet and more healthful. Moist and rich, these are delicious for the fall and anytime of the year, really!

• 1/2 cup raisins (used <1/2)
• 1 1/2 cups whole wheat flour
• 1/2 cup packed brown sugar (omitted)
• 1 teaspoon pumpkin pie spice (used cinnamon)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon salt
• 2 eggs (1 egg, 1 egg white)
• 3/4 cup canned pumpkin puree (1 cup)
• 1/2 cup vegetable oil (<1/2)
• 1/2 cup honey (>1/2)
• 1/2 cup chopped walnuts (omitted)

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 263
* Total Fat: 13g
* Cholesterol: 35mg
* Sodium: 217mg
* Total Carbs: 35.9g
* Dietary Fiber: 2.9g
* Protein: 4.2g