Fall in my backyard: My daughter Emily loves lots of leaves!
Here’s a dynamite recipe for healthy muffins, brimming with Vitamin A! You can use your jack ‘o lantern—just wash him well and pop in the oven at 400° for an hour or so, until a knife easily pierces it. Trim off outer rind and blend flesh until smooth in the blender. Freeze or use in recipes.
Tender Pumpkin Pecan Muffins
Very yummy, sweet and tender!
Whisk until well mixed:
- 4 eggs
- 3/4 cup honey
- 1/2 cup olive oil
Add and mix:
- 2 cups cooked pumpkin, pulsed in blender until smooth
- 1/2 cup water
Stir until just mixed:
- 4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon each: nutmeg, ginger, cloves
- 1/2 teaspoon baking soda
- 1 cup raisins
- 1/2 cup pecans, chopped coarsely
Spoon into muffin cups, filling to the top. Bake at 350 degrees for 25-35 minutes, or until a toothpick inserted in the center of muffin comes out clean. Makes 2 dozen muffins.
Happy Harvest!
Ahhh! Autumn!
)
{ 3 comments… read them below or add one }
I'd sure love to hear your comment!
These sound yummy!
)
(sweet potatoes make a good pumpkin substitute too
ps: FYI, Bob's Red Mill makes baking powder that is aluminum-free and Bakewell Cream (New England area or online) is aluminum-free as well.
Sure, canned works great!
Enjoy!
Diane
Hi – will this turn out ok if I use the canned pumpkin I already have?