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.
