Pumpkin muffins (libby)

1 Servings

Ingredients

Quantity Ingredient
2 cups Complete baking mix (I use
Arrowhead mills multigrain
Which
Is lacto but not ovo and is
Lf)
1 cup Pumpkin (1/2 can)
¼ cup Molasses
½ cup Water
¼ teaspoon Each (or to taste) ground
Allspice, nutmeg, cloves,
And
Cinnamon
½ cup Raisins

Directions

stir all ingredients except raisins together until just mixed. fold in raisins. spoon into nonstick muffin tin (or use cupcake papers).

bake at 400 f 25 minutes for regular muffin tins, 35 minutes for large muffin tins.

canned pumpkin seems to work about as well as applesauce for a baking substitute for oil. these muffins are quite chewy, but they are very moist and tasty. I enhanced the pumpkin flavor with traditional pumpkin pie spices, but the flavor could be downplayed for other kinds of cakes or muffins, and would blend well with flavors like banana or orange, and would be overshadowed by cocoa, for example.

Posted by Libby <eac9m@...> to the Fatfree Dig.

Vol.12 Iss. 6, Nov. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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