Pumpkin muffins (libby)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Complete baking mix (I use |
| Arrowhead mills multigrain | ||
| Which | ||
| Is lacto but not ovo and is | ||
| Lf) | ||
| 1 | cup | Pumpkin (1/2 can) |
| ¼ | cup | Molasses |
| ½ | cup | Water |
| ¼ | teaspoon | Each (or to taste) ground |
| Allspice, nutmeg, cloves, | ||
| And | ||
| Cinnamon | ||
| ½ | cup | Raisins |
Directions
stir all ingredients except raisins together until just mixed. fold in raisins. spoon into nonstick muffin tin (or use cupcake papers).
bake at 400 f 25 minutes for regular muffin tins, 35 minutes for large muffin tins.
canned pumpkin seems to work about as well as applesauce for a baking substitute for oil. these muffins are quite chewy, but they are very moist and tasty. I enhanced the pumpkin flavor with traditional pumpkin pie spices, but the flavor could be downplayed for other kinds of cakes or muffins, and would blend well with flavors like banana or orange, and would be overshadowed by cocoa, for example.
Posted by Libby <eac9m@...> to the Fatfree Dig.
Vol.12 Iss. 6, Nov. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.