Spicy Pumpkin Muffins

Spicy Pumpkin Muffins

Serves: 12
 
 
Cakes, Pancakes and Pies
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Spicy Pumpkin Muffins, you'll need:
  • FRUIT AND NUTS
  • 1
  • 1/2 cup pecans
  • 3/4 cup raisins WET INGREDIENTS
  • 3 cup canned pumpkin (29oz can)
  • 10 tbsp fruit sweetener
  • 1/2 cup oil
  • 3/4 cup raisin water DRY INGREDIENTS
  • 3
  • 1/4 cup brown rice flour
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 3/4 tsp cloves
  • 3/4 tsp allspice
  • 3
  • 1/2 tsp baking poweder
  • 3/4 tsp baking soda
  • 1 tsp salt

Method

  • Preheat the oven to 375 degrees
  • Lightly spray a regular size muffin tin with lecithin spray
  • Toast the walnuts for 7-10 minutes in the oven stirring occasionally
  • Allow the nuts to cool and coarsely chop them with a knife or with a pulsing action in a food processor
  • Bring 1-1/2 cups water to a boil in a small pan
  • Add the raisins
  • When the water returns to a boil turn off the heat
  • Let the raisins plump for at least 10 mintes
  • Drain the raisins saving the raisin water
  • If necessary add water to equal 3/4 cup
  • Combine the wet ingredients in a medium size bowl
  • Sift together the dry ingredients into a large bowl
  • Make a well in the center and stir in the wet mix
  • When half mixed fold in the toasted pecans and plumped raisins
  • Do not over mix batter should remain lumpy
  • Use a rounded #12 scoop (1/2 cup) to place the batter into the prepared muffin tin
  • Bake the muffins on the middle shelf of the preheated oven for 30 minutes
  • Turn the muffins once if necessary for the muffins to brown evenly
  • Turn off the heat and leave the muffins in the oven with the door closed for another 15 minutes
  • Let the muffins cool in the tin for five minutes before removing them to a wire rack to cool completely.
Nutritional Facts (Per Serving)
No nutritional facts available.
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