Eliza, founder of Mimi Soup Spoon sent this yummy pumpkin muffin recipe. Pumpkin is loaded with Vitamin A and beta carotene and small in extra fat. Hooray- more pumpkin pie for absolutely everyone much too then!
PUMPKIN MUFFIN RECIPE
Yield: 24 mini muffins or 12 standard muffins
1½ cups all-intent flour
¾ cup sugar
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cloves
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¼ cup oil
1/4 cup water
2 eggs, marginally overwhelmed
¾ cup canned pumpkin
½ cup raisins (plumped) (optional)
Preheat in excess of to 400o.
Line muffin tins.
In a massive bowl, mix flour, sugar, baking powder, baking soda, and spices. In a separate bowl, merge oil, h2o, eggs, pumpkin, and optional raisins.
Incorporate the moist mixture to the dry ingredients. Increase pumped raisins, if applying. Stir until finally moistened. Spoon the batter into the prepared tins. Bake at 400o for 11 minutes for mini muffins, 17 minutes for conventional muffins. Great on a wire rack for 10 minutes
Nutrition Information (1 mini muffin):
Energy 90, Total Fats 2.5g, Saturated Unwanted fat 0g, Cholesterol 0mg, Sodium 110mg, Carbohydrate 15g, Fiber <1g, Sugar 8g, Protein 1g, Vitamin A 35%, Vitamin C 0%, Calcium 0%, Iron 4%
Nutrition Information (1 standard muffin):
Calories 170, Total Fat 4.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 220mg, Carbohydrate 31g, Fiber 1g, Sugar 17g, Protein 3g, Vitamin A 70%, Vitamin C 0%, Calcium 4%, Iron 6%
