Cooking Done Light

I know that you normally see a prevalence of pumpkin recipes in the fall – but these muffins are so unbelievably delicious that I simply couldn’t hold out on you until then!! I am not a fan of pumpkin pie, but I would never pass up a pumpkin muffin!! If you have never tried one before, then today is your lucky day — there is no time like the present to try something new!! And the bonus that comes along with these healthy muffins? Your house will smell absolutely incredible for hours after you bake them.

1 cup whole wheat pastry flour

3/4 cup unprocessed natural bran

1 cup light brown sugar (unpacked)

1 cup pumpkin (NOT pumpkin pie filling)

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon dried grated ginger

1/4 teaspoon allspice

1/2 cup skim milk

1/3 cup unsweetened applesauce

2 tablespoon pure molasses or pure maple syrup

1/2 cup raisins

1/2 cup walnuts (chopped after measuring)

1 teaspoon vanilla

Preheat oven to 400 degrees. Lightly grease (or line with muffin cups) a 6 cup jumbo (or 12 cup regular) muffin tin.

Sift the flour, sugar, baking powder, salt and spices together in a large bowl. In a separate bowl, whisk together the pumpkin, milk, applesauce and molasses. Add the wet ingredients into the dry and mix until just moistened.

Fill the muffin tins about 2/3 full. Bake for 25 – 30 minutes (18 – 20 minutes for regular sized muffins).

(NOTE: Because these muffins are so moist they take slightly longer than most muffins for the inside to cook completely. Check them after 20 minutes, and if the tops are browning too quickly, simply cover the tops with a large piece of foil until they are ready to come out of the oven.)

Makes 6 jumbo muffins. Per muffin: 218 calories, less than 1 g total fat, 0 saturated fat, 0 trans fat, 21 g carbohydrates, 6 g fiber, 5.5 g sugar, 63 mg sodium, 0 mg cholesterol.