I chose this recipe to share because it met 2 of my personal requirements-it used the whole can of pumpkin and was low in sugar.
Pumpkin Spice Muffins
Source: Healthy Eating for Life for Children by Amy Lanou, PhD; recipe by Jennifer Raymond, MS, RD
131 Calories · 3 g Protein · 4 g Fiber
Makes 10-12 Servings
whole-wheat flour or whole-wheat pastry flour (2 cups)
sugar (1/2 cup)
baking powder (1 tbsp.)
baking soda (1/2 tsp.)
salt (1/2 tsp.)
cinnamon (1/2 tsp.)
nutmeg (1/4 tsp.)
pumpkin (1 15-ounce can)
1/2 cup water
raisins (1/2 cup) (or chocolate chips!)
Preheat oven to 375 F. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add pumpkin, 1/2 cup of water, and raisins. Stir until just mixed. Spoon batter into lined muffin cups, filling to just below the tops.
Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack.