T hese pumpkin muffins are healthy, with no oil, sugar or eggs, but still packed with flavor. I’ll whip up a batch and keep them in my freezer. 30 seconds in the microwave and a perfect afternoon pick me up is ready.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ⅓ cup date sugar
- 1 tablespoon pumpkin pie spice (or cinnamon)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 15 ounce can of pumpkin puree
- ⅓ cup unsweetened applesauce
- ⅓ cup plant milk
- ¼ cup raisins
- 1 tsp vanilla
- ⅓ cup chopped walnuts (optional)
Mix the dry and wet ingredients in separate bowls.
Add the wet to the dry and mix well. Make sure all the flour has been incorporated. The batter will be quite dense, almost dough-like. Resist the temptation to add more liquid.
Using either silicon or paper muffin cup liners, place a quarter cup of batter into each cup.
Bake 25 minutes at 350°
Makes 15-16 muffins