The pumpkin, popular during fall holidays, is one of the most nutritious fruits available. Packed with disease-fighting nutrients, it offers numerous health benefits.
More than just a decorative Halloween candleholder or a pie filling to be eaten only once a year, pumpkin is one of the most nutritional foods available year round. Rich in antioxidants, vitamins, and minerals, both the flesh and seeds of the pumpkin provide many health-boosting nutrients.
Here’s a quick and easy pumpkin walnut muffin recipe you will want to make when it’s too beautiful outdoors to fuss in the kitchen for long. These delicious muffins will become a year-round treat your family and friends will love.
Yield: Makes 24 muffins
2 sticks (1 cup) unsalted butter
1 1/2 cups canned solid-pack pumpkin
1/2 cup well-shaken buttermilk
4 large eggs
6 tablespoons unsulfured molasses
2 teaspoons vanilla
2 cups all-purpose flour
2 cups white whole-wheat flour or all-purpose flour
3 teaspoons baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups packed brown sugar
1 1/2 cups raisins
1 1/2 cups finely chopped walnuts (about 6 ounces)
Preheat oven to 400° F. and grease twenty four 1/2-cup muffin cups.
Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
Stir in raisins and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven about 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack.
Serve muffins warm or at room temperature.
•Chopped pecans may be substituted for walnuts.
•Golden raisins, dried cranberries or dates may be substituted for raisins.
•Maple syrup may be substituted for molasses.
•Be careful not to over-bake so muffins stay moist!