Well. I said it would never–ever!–be done. But yesterday I threw on my apron, I grabbed some bowls and I picked up a whisk and…I did it.
It was a rainy Sunday, and that is my excuse. Yes. I took my most favorite pumpkin muffin recipe and I closed my eyes and I hoped for the best and then I…tweaked it.
This is scary territory, people. I’ll be the first to say, “you don’t fix what isn’t broken.”
(This is especially true for running sneakers, by the way.)
But I wanted my favorite pumpkin muffin to have just a little less sugar. And I didn’t want it to be highly noticeable with a dry, boring interior, because—really now!—what’s the point in that?
I think this new, updated version is a real keeper. I love that it has been reduced in sugar while still remaining sweet and fluffy and absolutely perfect. Yes. Lesson learned. Sometimes it’s okay to tweak an already great thing.
(Reduced-Sugar) Whole Wheat Pumpkin Raisin Muffins
Serve these healthy, hearty, spice filled muffins for breakfast with a dish of yogurt, a fruit and some added walnuts or almonds on the side. OR, serve it with your morning smoothie. Or simply take it with you for an on-the-go meal. My freezer will always be stocked with a batch of these pumpkin muffins. ENJOY! 😀
- 1 – 2/3 c. whole wheat flour
- 1/4 c. sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c. canned pumpkin
- 1 large egg
- 1/3 c. water
- 1/4 c. canola or olive oil
- 1/2 c. raisins
- 1/2 c. walnuts (optional)
- Combine dry ingredients (up to and including salt.)
- Combine wet ingredients from pumpkin up to oil.
- Stir dry ingredients with wet ingredients just until moistened (do not overmix.)
- Fold in raisins and walnuts with rubber spatula.
- Spoon into 12 sprayed muffin cups. Bake at 350 for 20-23 minutes or until toothpick inserted comes out clean.
- Cool for 10 minutes. Remove and place on wire rack. Cool completely.