Pumpkin Spice Muffins

Makes 10 to 12 muffins

These fat-free muffins are moist and delicious.

• 2 cups whole wheat or whole wheat pastry flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 15-ounce can solid-pack pumpkin
• ½ cup raisins

Preheat oven to 375°F.

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

Add pumpkin, ½ cup of water, and raisins. Stir until just mixed.

Spoon batter into 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. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

Per muffin: 131 calories; 3 g protein; 31 g carbohydrate; 0.5 g fat; 4 g fiber; 236 mg sodium; calories from protein: 10%; calories from carbohydrates: 87%; calories from fats: 3%

Recipe from Healthy Eating for Life for Children by PCRM nutrition director Amy Lanou, Ph.D.

Originally published on PCRM.org and republished with permission