These pumpkin muffins are very moist and will stay that way for several days. The blend of flavors is delightful and the addition of craisins makes these extra good. However, when I made them, I made two batches, one without craisins for a grandchild who doesn’t care for craisins.
I was in a doctor’s waiting room a few years ago and I found this recipe. Sorry I cannot remember the magazine anymore. Of course, I rummaged through my purse and found a scrap of paper to copy this down. (Hey, at least I didn’t rip it from the magazine like many people do.)
Makes one dozen.
1 ¼ cups whole wheat flour (I use whole wheat pastry flour, but either will do)
¾ cup sugar
¼ cup oat bran or wheat germ
2-3 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup pumpkin
2/3 cup plain, low fat yogurt (no sugar or fruit)
¼ cup canola oil
¾ cup dried cranberries (craisins)
• Preheat oven to 400 degrees
• Grease standard muffin pan or prepare with muffin papers
• Mix the dry ingredients together in a separate bowl and set aside.
• Beat the eggs in a large bowl.
• Add pumpkin, yogurt and oil.
• Blend in the dry ingredients
• Fold in the craisins
• Drop into muffin tins. Makes 12.
• Bake 15 – 20 minutes or until a toothpick inserted in one comes out clean.
• The 15 oz cans of pumpkin hold 1 ¾ cups of pumpkin, so not quite enough for double this batch. However, I doubled the batch and just used one can of pumpkin and they were perfect.
• If you’re using mini muffin pans, decrease the cooking time.
• Nuts would be a great addition to these delicious pumpkin muffins..