Spicy Pumpkin Muffins Recipe
pstrongServes 12/strong
h3Ingredients:/h3
ul
liFRUIT AND NUTS:/li
li1 1/2 cup pecans/li
li3/4 cup raisins/li
liWET INGREDIENTS:/li
li3 cups canned pumpkin, (29oz can)/li
li10 tbsp fruit sweetener/li
li1/2 cup oil/li
li3/4 cup raisin water/li
liDRY INGREDIENTS:/li
li3 1/4 cup brown rice flour/li
li2 tbsp cinnamon/li
li1 tsp nutmeg/li
li3/4 tsp cloves/li
li3/4 tsp allspice/li
li3 1/2 tsp baking poweder
/lili3/4 tsp baking soda/li
li1 tsp salt/li
/ul
h3Preparation:/h3
ol
liPreheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray./li
liToast the walnuts for 7-10 minutes in the oven, stirring occasionally. Allow the nuts to cool and coarsely chop them with a knife or with a pulsing action in a food processor./li
liBring 1-1/2 cups water to a boil in a small pan./li
liAdd the raisins./li
liWhen the water returns to aboil, turn off the heat. Let the raisins plump for at least 10 mintes./li
liDrain the raisins, saving the raisin water. If necessary add water to equal 3/4 cup./li
liCombine the wet ingredients in a medium size bowl./li
liSift together the dry ingredients into a large bowl./li
liMake a well in the center and stir in the wet mix./li
liWhen half mixed, fold in the toasted pecans and plumped raisins. Do not over mix, batter should remain lumpy./li
liUse a rounded #12 scoop (1/2 cup) to place the batter into the prepared muffin tin./li
liBake the muffins on the middle shelf of the preheated oven for 30 minutes./li
liTurn the muffins once if necessary for the muffins to brown evenly. Turn off the heat and leave the muffins in the oven with the door closed for another 15 minutes./li
liLet the muffins cool in the tin for five minutes before removing them to a wire rack to cool completely./li
/ol
/ppRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/p
p class="small-note"In the event that you find that this Pumpkin Muffin recipe is not appropriate for diabetics, please contact us and and we will review your suggestions./p
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