Tasty Pumpkin & Raisin Muffins (A Guilt-Free Alternative to Pumpkin Pie!)

Nothing says October more than pumpkins and pumpkin baked goods such as pies and muffins! I am a pumpkin pie lover, but to get the great taste without all the guilt I turn to these lovely little muffins - another tasty recipe from the Dietitians of Canada. One slice of pumpkin pie racks up a hefty 320 calories and about 17 grams of fat! These muffins cut the calories and fat in half and are sure to keep your home smelling and feeling like the holidays!

• Preheat oven to 375°F (190°C)
• Two 12-cup muffin tins, greased or paper-lined (makes about 24 muffins)

Ingredients

2 cups	whole-wheat flour	500 mL
1 1/2 cups	all-purpose flour	375 mL
1 cup	granulated sugar	250 mL
4 tsp	baking powder	20 mL
1 tsp	baking soda	5 mL
1 tbsp	ground cinnamon	15 mL
1 tsp	ground nutmeg	5 mL
1 tsp	ground ginger	5 mL
1/4 tsp	salt	1 mL
1 1/2 cups	raisins	375 mL
1	can (14 oz/398 mL) pumpkin purée (not pie filling)	1
1/2 cup	vegetable oil	125 mL
2 cups	buttermilk or sour milk(see Tip, at right)	500 mL
3	eggs	3

1. In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and raisins
2. In a separate bowl, blend together pumpkin, oil, buttermilk and eggs.
3. Make a large well in center of dry ingredients; pour in wet ingredients all at once. Gently fold together until just combined.
4. Spoon batter into muffin tins. Bake in preheated oven for 18 to 22 minutes or until firm to the touch.

Nutrition info:

Orange and yellow vegetables and fruits are great sources of Vitamin A

Each serving contains
Calories 191
Fat 6g
Saturated Fat 0.9g
Sodium 155mg
Protein 2g
Carbohydrate 32 g
Fiber 4g