recipe | pumpkin muffins

I came across this recipe from the BabyCenter My Pregnancy app on my phone.   Originally posted by Bridget Swinney, a dietitian who specializes in prenatal nutrition, this recipe is loaded with Vitamin A that benefits both mommy and baby (and kids too).  I know I need all the vitamins I can get because I am horrible with this whole "eat healthy" thing.  It was very quick and easy to make and made my Mom's house smell so good! 

Pumpkin Muffins
by Bridget Swinney

(Makes 12 muffins)

1 egg, or 2 egg whites
1 Tbsp light margarine, or 1 1/2 tsp margarine and 1 1/2 tsp water
4 cups and two Tbsp unsweetened pumpkin
2/3 cup brown sugar
3/4 cup skim milk
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
raisins (optional)
cooking spray

Preheat oven to 400ºF.  In a large bowl, combine egg(s), margarine, pumpkin, brown sugar and milk.  In a smaller bowl, combine the rest of the (dry) ingredients.  Fold dry ingredients to wet ingredients in parts until blended.  Add raisins if desired.  Spray muffin pan with cooking spray.  Pour batter into pan and bake for 20-25 minutes.  Let muffins cool before serving. 

The recipe also suggests to serve this with a creamy orange spread.  I didn't have all the ingredients, but if you'd like to try it, just mix fat-free cream cheese, orange marmalade and powdered sugar to taste.  I was also contemplating putting Nutella on top of the muffins but I figured it would defeat the purpose of a "healthy" pumpkin muffin!  I bet you could add just about anything to this recipe!

Nutrient Analysis Per Serving
169 calories
36 grams carbohydrates
4 grams protein
1 gram fat

Key Nutrients
50% Vitamin A
17% Thiamin
12% Iron

Diabetic exchanges
2 1/2 starches


Like this recipe?  You might also like Pumpkin Nutella Swirl Bread.