Pumpkin Muffins
Recipe makes: 18 muffins (1 muffin per serving)
Preparation time: 15 minutes
Cook time: 55 minutes
Equipment:
Bowls, spoons, spatula, whisk, muffin liners, 24 cup muffin tray.
What you need to make this recipe:
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- ½ cup wheat bran
- 1 cup pumpkin puree
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup raisins
- 3/4 cup white sugar
- 2 eggs
- 2 Tbsp canola oil
- 2 Tbsp fat free yogurt
How to make pumpkin muffins:
Step 1: Preheat the oven to 375 degrees F (190 degrees C).
Step 2: Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes.
Step 3: Drain raisins and reserve 1/3 cup of the soaking water in a separate bowl.
Step 4: Combine whole wheat flour, all-purpose flour, wheat bran, baking soda, baking powder, salt, cloves, and pumpkin spice in a large bowl.
Step 5: Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil and yogurt in another bowl; mix with a spoon or whisk until well combined.
Step 6: Stir pumpkin mixture into flour mixture until just moistened. Fold in the raisins.
Step 7: Fill ¾ muffin tray with mixture.
Step 8: Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Step 9: Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Allergy information:
Contains wheat, milk and eggs
About this recipe:
Wheat bran contains fibre. getting enough fibre keeps your gut healthy.
Storage information:
Store the muffins in an air-tight container at room temperature for up to 3 days, in the fridge for up to one week, or in the freezer for up to one month.
Nutrition Facts Table
Nova Scotia School Food and Beverage Standards: Moderate
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