Wednesday, October 27, 2010

PCRM Vegan Recipe of the Week: Pumpkin Spice Vegan Muffins

PCRM Recipe of the Week

October 27, 2010

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Pumpkin Spice Muffins

These moist and delicious fat-free muffins are great for breakfast or afternoon snack.



Makes 10 muffins

2 cups whole wheat flour or whole wheat pastry flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 15-ounce can solid-pack pumpkin pur�e
1/2 cup water
1/2 cup raisins
vegetable oil spray

Preheat oven to 375 F.

Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

Add pumpkin pur�e, water, and raisins. Stir until just mixed.

Spoon batter into vegetable oil sprayed muffin cups, filling to just below tops.

Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes in pan. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

Nutrition Information

Per muffin:

Calories: 158
Fat: 0.6 g
Saturated Fat: 0.2 g
Calories from Fat: 3.6%
Cholesterol: 0 mg

Protein: 4 g
Carbohydrates: 37.1 g
Sugar: 15.8 g
Fiber: 4.5 g

Sodium: 331 mg
Calcium: 106 mg
Iron: 1.9 mg
Vitamin C: 2 mg
Beta-Carotene: 2952 mcg
Vitamin E: 0.7 mg

Recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your
individual dietary needs.

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