RECIPE: Pumpkin Spice Muffins (Vegan) - featuring cinnamon and nutmeg

[Guest guest]

This completely fat-free recipe has been posted to a couple of lists, including

my

vegetarianslimming group, by Erin / truepatriot@. and has been passed on to my

DiabeticVegChat group. It comes - very slightly adapted - from the pcrm

(Physicians'

Commiteee for Responsible Medicine) site. http://www.pcrm.org/health/recipes/

index.html

 

I have made this recipe several times now , substituting Splenda for sugar and

using only

1/3 cup Splenda cuz we don't like this kind of thing to be too sweet. Those who

are not

worried about sugar may wish to use the 1/2 cup suggested in the original

recipe.

 

NOTE: Two variations noted by other users of this recipe: 1. use dried

cranberries

(craisins) in place of raisins. 2. use fresh cranberries in place of raisins.

 

Nutritional info was provided by the PCRM people - but was for the version which

used

real sugar, not fake, and raisins not substitutes. Here it is then:

 

PUMPKIN SPICE MUFFINS (VEGAN)

 

Makes 10 to 12 muffins

 

These fat-free muffins are moist and delicious.

 

2 cups whole wheat or whole wheat pastry flour

1/3 cup Splenda [original used 1/2 cup sugar]

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 15-ounce can solid-pack pumpkin

1/2 cup raisins [or substitute as shown above]

 

Preheat oven to 375°F.

 

Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a

large bowl.

 

Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.

 

Spoon batter into oil-sprayed muffin cups, filling to just below 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%

 

Recipe [adapted] from Healthy Eating for Life for Children by PCRM nutrition

director Amy

Lanou, Ph.D.

 

- From Pat / veggiehound