The Tastiest Pumpkin Muffin Recipe
Many persons now watch their diet and particularly look for nutritious and healthy food. Pumpkin muffins are one of the healthy snacks one can eat. These muffins not only have good fiber content but also make use of whole wheat flour, raisins and other nutritious ingredients in them. Since pumpkin is a good source of Vitamin A, it is found in the pumpkin muffins too.
Instead of using the all purpose white flour, this pumpkin muffin recipes uses the whole wheat flour and hence the bran, oil, vitamins, iron and protein of the wheat kernel are kept intact. It also produces a toasted nutty flavor that makes the muffins great to eat. Wheat bran is also found in the recipe which is nothing but the outer layer of the wheat kernel that it is very rich in fiber, high calcium and carbohydrates. When they are added to the mixture, the muffins get a flaky coarse texture and a slight earthy taste. The pumpkin puree used in the pumpkin muffin recipe can be made at home itself.
Pumpkin puree - 1 cup, beaten large eggs – 2, plain yogurt or buttermilk - ½ cup, safflower oil or canola oil - ½ cup, vanilla extract – 1 tsp, whole wheat flour – ¾ cup, wheat bran – ¾ cup, baking soda – 1 tsp, baking powder – 1 tsp, ground cinnamon – 1 ½ tsp, salt – ½ tsp and dried cranberries or raisins 1 cup.
In a large bowl, eggs, oil, buttermilk, vanilla extract and pumpkin puree are mixed together and kept aside. In another bowl, bran, flour, baking soda, baking powder, sugar, salt and cinnamon are mixed. Ingredients in both the bowls are mixed until the raisins fold well. Over-mixing should be avoided. The batter is then scooped using ice cream scoop or two spoons on to the baking muffin tin or tray and baked in a preheated oven for nearly twenty minutes. After baking, they can be cooled by placing them on a wire rack.