Pumpkin Muffins

Moist, hearty pumpkin muffins with whole wheat flour, oats, walnuts and raisins. Lightly spiced and lovely with a morning coffee.

Total time: 55 min
Servings: 12
Difficulty: Easy

Ingredients

1 cup whole wheat flour
2 cups pumpkin pie mix
¼ cup low-fat milk
½ cup chopped walnuts
¼ cup packed raisins
1 tsp baking powder
dash ground pepper

½ cup applesauce
1 tsp vanilla extract
1 tbsp margarine
1 tsp baking soda
¾ cup oatmeal (rolled oats)
2 large eggs

Directions

Preheat oven to 350°F (175°C).
Lightly grease a muffin pan with nonstick cooking spray.
Mix the dry ingredients.
Combine the flour, oats, pepper, baking soda and baking powder in a bowl.
Mix the pumpkin batter.
In another bowl, stir together the pumpkin, eggs, applesauce, raisins, milk, walnuts and vanilla. Add the dry ingredients and mix until just blended.
Bake.
Fill the muffin cups with batter and bake for 25 minutes, or until a toothpick comes out clean.
Cool.
Let the muffins cool for 15 minutes before serving.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 688 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.