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11/1/10 10:30 P

Makes 10 to 12 muffins

2 cups whole wheat or whole wheat pastry flour
2 tablespoons ground flax seeds
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 15-ounce can solid-pack pumpkin
½ cup raisins

Preheat oven to 375°F.

Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.

Spoon batter into oil-sprayed muffin cups, filling to just below tops.

Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

PEACHES2001 SparkPoints: (0)
Fitness Minutes: (2,634)
Posts: 63
10/2/10 8:08 P

those muffins sound yummy

ASK4JJG Posts: 1,795
10/2/10 2:34 P


Yield: 9 squares


2 enveloped unflavored gelatin
3/4 cup unsweetened apple juice
1/2 cup water
1 can (16 ounces) pumpkin
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
Skim milk
1/4 cup graham cracker crumbs


Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture
mounds slightly when dropped from a spoon, stirring

Prepare topping mix as directed on package - except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in
pan. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping.

Nutritional Information Per Serving:
Calories: 85; Fat: 1 gram; Carbohydrates: 17 grams;
Protein: 2 grams; Sodium: 20 mg; Cholesterol: 0 mg

Exchanges: 1/2 Bread/Starch; 1 Vegetable

ASK4JJG Posts: 1,795
10/2/10 2:28 P

Pumpkin Muffin Meal
Adapted from Jenifer Lang Cooks for Kids (Harmony Books)

vegetable cooking spray
1/2 cup (125 g) canned solid-pack pumpkin
1 small ripe banana, 4 ounces (120 g)
1/2 cup (120 ml) 1% milk
1 tablespoon (15 ml) granulated brown sugar
1/2 teaspoon (2.5 ml) pumpkin pie spice
1/4 teaspoon (1.25 ml) salt
1 large egg yolk
2 tablespoons (30 ml) raisins

1.Preheat oven to 300°F (149°C). Lightly spray 5 cups of a standard muffin tin with cooking spray. Fill the 6th cup with a little water.

2.In a food processor or blender, combine all ingredients except raisins until mixture is smooth. Stir in the raisins. Spoon the mixture into the 5 prepared muffin cups. Bake for 45 minutes.

3.Unmold and serve when cool enough to eat by hand or
refrigerate for up to 1 week and serve cold.

Per serving:
75 calories (17% calories from fat), 2 g protein, 2 g total fat (0.5 g saturated fat), 15 g carbohydrate, 1 g dietary fiber, 44 g cholesterol, 133 g sodium

Exchanges: 1 carbohydrate (1 fruit)

RALDIVA Posts: 59
10/1/10 10:28 P

Here's a great recipe that uses Kabocha, which is Japanese pumpkin.

Some of my friends like to add pureed pumpkin to their oatmeal...sounds delicious, I have yet to try it myself!

Wow, pumpkin in smoothies, what a fantastic idea! Have you tried it in green smoothies?

SNOOPY1960 Posts: 1,687
10/1/10 8:44 P

These muffins are sooo moist and sooo good. Got the recipe at a Weight Watchers meeting. 100 calories per muffin.


1 (18 ounce) box spice cake mix
15 ounces pumpkin
1 cup water

Mix the 3 ingredients in a bowl with a hand mixer .

Use paper liners in your cupcake/muffin pan

Bake for 22 minutes at 350 degrees

Makes 2 dozen muffins. They freeze well too.

Edited by: SNOOPY1960 at: 10/1/2010 (20:47)
SOCCERCHIC214 Posts: 96
10/1/10 2:08 P

I have a slight obsession with pumpkin right now. I bake with it, add it to yogurt, make smoothies with it, and mix it with peanut butter for a yummy spread.

Any delicious pumpkin recipes you'd like to share??

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