Want that seasonal sweet and spicy pumpkin flavour without the fuss and sat. fat of pumpkin pie? Try these easy and delicious muffins:
1/2 cup canola oil
1/4 cup brown sugar
1 cup pureed pumpkin
3/4 cup lowfat milk
1 cup each whole wheat and unbleached all purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. each nutmeg and cloves
1/2 cup pitted prunes, chopped (or raisins if you’re not a fan)
Preheat over to 400ºF; line muffin tins with paper cups.
Blend oil and brown sugar; beat in egg until smooth. Blend in pumpkin and milk. In large bowl, combine remaining ingredients except prunes. Make a well in the centre, pour in the pumpkin mixture and stir just to combine. Fold in prunes. Spoon batter into muffin cups. Bake 18 – 20 minutes, or until tops spring back when lightly pressed. Makes 12 large muffins. Freezes well.