Ingredients
1 1/2 cups whole wheat flour
1/2 cup white all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 cups canned pumpkin
3/4 cup packed brown sugar, or less if you want it less sweet. I probably used half a cup.*
2 eggs
1/4 cup canola oil
1/2 cup nuts (I had leftover pumpkin seeds and some chopped almonds)
1/2 milk or just enough to make a muffin like consistency
Directions
1 Preheat oven to 350 degrees F.
2 Mix flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3 Whisk pumpkin, brown sugar (or Splenda), eggs, oil and chocolate chips in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain.
4 Drop the batter by level tablespoonfuls onto a lightly greased baking sheet, spacing the cookies 1 1/2 inches apart.
5 Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Cool and eat or freeze for later.
This recipe made 6 large muffins and 6 small ones. You could also make 12 medium ones but I wanted different sizes.
This is virtually the same recipe I used for my diabetic pumpkin chocolate chip cookies the other day; except that I added milk, omitted the chocolate chips and added nuts. The muffins looked good and tasted good but they were slightly on the dry side. If you make these please add another egg and more milk or possibly some yogurt to the recipe above. I'd love to know what you think about them too.
I haven't baked for a long time. Now I have enough healthy muffins and cookies to last me for the foreseeable future.
2 Mix flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3 Whisk pumpkin, brown sugar (or Splenda), eggs, oil and chocolate chips in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain.
4 Drop the batter by level tablespoonfuls onto a lightly greased baking sheet, spacing the cookies 1 1/2 inches apart.
5 Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Cool and eat or freeze for later.
This recipe made 6 large muffins and 6 small ones. You could also make 12 medium ones but I wanted different sizes.
This is virtually the same recipe I used for my diabetic pumpkin chocolate chip cookies the other day; except that I added milk, omitted the chocolate chips and added nuts. The muffins looked good and tasted good but they were slightly on the dry side. If you make these please add another egg and more milk or possibly some yogurt to the recipe above. I'd love to know what you think about them too.
I haven't baked for a long time. Now I have enough healthy muffins and cookies to last me for the foreseeable future.
32 comments:
They look yummy, I love anything pumpkin! Thanks for sharing the recipe!
YUM! I made pumpkin bread today too...
~Have a lovely day!
I bet those make the entire house smell scrumptious while they are cooking.
Going to try these, look delicious.
Penny,
This looks like a pretty good recipe for Pumpkin muffins. Thank you for the recipe.
They looks delicious.
Pat @ Pat's Pink Apron
...I haven't tried pumpkin seeds in lieu of nuts before. Do you like the substitute?
I bookmarked this page so I can use the recipe later.
I really loved the crunch of the pumpkin seeds. I eat them just as is now and then so give them a try.
Great, Phil. You might like your recipe a bit sweeter. I recommend tasting before finalizing ;-) Enjoy
You're welcome Pat.
Yes, the smell of cinnamon and spices always makes the room smell great.
Wonderful, Denise. I hope you enjoy them. Don't forget to add a bit more liquid.
So good, isn't it? This is the season for pumpkins.
Yum, me too. You will probably be enjoying pumpkin pie soon for your Thanksgiving.
Good morning Joyful
Uhm, where they look delicious out ..... thanks for the recipe.
Wish you a good day / good new week.
Hugs Hanne Bente
Those look utterly delicious!
Thank you, ladyfi!
Thank you, Hanne. Knus, Joyful
I like pumpkin! Today’s main dish for our dinner was pumpkin croquettes. Your pumpkin muffins don’t look heavy because you don’t use butter or margarine but oil. Thanks for the recipe. Have a nice and delicious week!
Yoko
Baking soothes the senses and the soul and the smell from this fragrant combination of ingredients must be wonderful. Enjoy!
yum!! perfect for fall!
We always eat pumpkin as a vegetable, I see so many sweet recipes that I really must try some of them out. Enjoy your week. Diane
Pumpkin croquettes sound interesting ;-)
I do love to bake. I find it relaxing. Thank you for visiting ;-)
Yes, pumpkin dishes are a perfect Fall dish. I wonder if the pilgrims also made pumpkin pie or where that tradition comes from for Thanksgiving?
Diane, I recommend trying some sweet dishes. If you don't like them you can cut down the sweeteners. Enjoy.
Looks so yummy!Thanks for sharing!
You're welcome, Myrna. Thanks for visiting!
Oh YUM! I have a few pumpkin recipes too. One is for pumpkin waffles from Weelicious website and another is for pumpkin bread from Alton Brown. I highly recommend both! :)
I will have to check those out! Thanks.
Hello Joyful
Thank you for your comment.
It is our telescope - we just bought it.
Valter (my husband) and I are both interested in stars mm.
I saw Jupiter in star binoculars - it was really exciting (nicer one depicted in the picture)
Our telescope can be connected to a camera.
I can as you know a little something that has to do with history - Tollund mm, found it interesting.
A bit annoying that you live so far away - it could be very exciting to meet you ..... well we can "meet" on our blog.
Wish you a good day (good night's sleep)
Hugs Hanne Bente
You have a beautiful telescope! Yes, I wish I lived close to you and we could meet and visit. Who knows maybe we will get a chance yet! Take care my friend and stay warm. xx
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