So... Amie wanted to make pumpkin cookies for Halloween and called me for the recipe (on my Saturday morning). I got so hungry for them that I immediately began making a batch myself...which were snarfed for breakfast by my family!
Since Amie is currently enrolled in a "Disease Prevention" course at BYU, she has piqued my interest the subject and I recently read her text, The Culprit and The Cure: Why lifestyle is the culprit behind America's poor health
HEALTHY WHOLE WHEAT PUMPKIN MUFFINS
INGREDIENTS
3/4 cup raisins (optional)
2 ½ cups whole wheat flour
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1-3/4 cups canned pumpkin puree (one 16 oz. can)
½ cup vegetable oil (or olive oil)
½ cup honey
½ cup maple syrup (or apple juice concentrate, or brown sugar + water)
1 cup chopped walnuts (optional)
½ cup mini chocolate chips (optional)
¼ cup flaxseed (optional)
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan.
2. If using raisins, place them in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.
4. 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 and/or chocolate chips.
5. Spoon into muffin cups so they are about 2/3 -3/4 full.
6. Bake for 18-20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Makes 18 muffins
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