Pumpkin Raisin Muffins

by Andrea Holwegner | Mar 16, 2013

(From “Cook Great Food by Dietitians of Canada”, 2001, recipe by Tracy Nash) These muffins are loaded with vitamin A from the pumpkin. This recipe makes a large batch so you can put some in the freezer for quick additions to lunches.

Makes 24 Muffins

What you need:

1 can (14 oz or 398 ml) pumpkin purée (not pie filling)
1/2 cup vegetable oil
2 cups buttermilk or sour milk*
2 cups whole wheat flour
1-1/2 cups all purpose flour
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
1-1/2 cups raisins
3 egg

*to make sour milk add 4 tsp lemon juice
or vinegar to 2 cups milk and let stand 5
minutes

How you prepare:

Blend pumpkin, oil, buttermilk and eggs. Add remaining ingredients and stir JUST
UNTIL COMBINED. Avoid over mixing. Spoon batter into two 12-cup muffin tins.
Bake for 18-22 minutes at 375 degrees.

Per Serving:

Calories 191
Carbohydrates 33 g
Protein 4 g
Fat 6 g
Dietary Fiber 3 g

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Andrea Holwegner

About Andrea Holwegner

CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker

Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more

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Pumpkin Raisin Muffins

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Andrea Holwegner

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