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Pumpkin Fruit And Nut Muffins

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Ingredients

Adjust Servings:
1/3 cup raisins
10 dried apricot halves chopped fine
1/3 cup water
1 cup whole wheat pastry flour
1/2 cup old fashioned oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 tablespoons powdered milk
1/2 cup unsweetened applesauce
1/2 cup pumpkin puree
1 egg lightly beaten
1/3 cup cashews roasted without salt and coarsely chopped

Nutritional information

197.6
Calories
38 g
Calories From Fat
4.3 g
Total Fat
1.2 g
Saturated Fat
26.1 mg
Cholesterol
265.9mg
Sodium
37.6 g
Carbs
3 g
Dietary Fiber
17.5 g
Sugars
5.2 g
Protein
87g
Serving Size (g)
9
Serving Size

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Pumpkin Fruit And Nut Muffins

Features:
    Cuisine:

    I made three changes that may have affected the final flavor -- so I am not rating --though were I to it would easily be 4 or 5 stars. First, I was pulling these together rather last minute and didn't have cashews so used toasted pinenuts. That was great and gave you the same crunchy pockets the cashews would have delivered. I also subbed Splenda for the sugar. While that cut the calories, I think it resulted in a very dense muffin, far more dense than intended. (It also may have been that I needed to press the plumpedfruit,not simply remove it from the water with aslotted spoon.) That said,it did not stop my crew from gobbling these up as the flavor was sooo good. Finally, I added a 1/4 teaspoon of ginger. Think this gave the muffins the pop that CoolMonday was referring to. Thanks Paula!

    • 60 min
    • Serves 9
    • Easy

    Ingredients

    Directions

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    Pumpkin Fruit and Nut Muffins,These are a delightful moist muffin with a light apricot glaze. They are packed full of fruit and nuts but not fat.,I made three changes that may have affected the final flavor — so I am not rating –though were I to it would easily be 4 or 5 stars. First, I was pulling these together rather last minute and didn’t have cashews so used toasted pinenuts. That was great and gave you the same crunchy pockets the cashews would have delivered. I also subbed Splenda for the sugar. While that cut the calories, I think it resulted in a very dense muffin, far more dense than intended. (It also may have been that I needed to press the plumpedfruit,not simply remove it from the water with aslotted spoon.) That said,it did not stop my crew from gobbling these up as the flavor was sooo good. Finally, I added a 1/4 teaspoon of ginger. Think this gave the muffins the pop that CoolMonday was referring to. Thanks Paula!


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees

    2
    Done

    Prepare a Non-Stick Muffin Tin by Spraying With Non-Stick Cooking Spray of If You Prefer, Use Paper Muffin Liners

    3
    Done

    in a Small Microwavable Bowl, Place the Raisins, Chopped Apricot Halves and 1/3 Cup Water

    4
    Done

    Microwave For 45 Seconds or Until Hot

    5
    Done

    Cover the Bowl and Allow Fruit to Plump While Mixing the Remaining Ingredients

    6
    Done

    in a Large Bowl, Mix Together the Flour, Oats, Sugar, Nutmeg, Cinnamon, Powdered Milk, Baking Powder and Salt

    7
    Done

    Add the Applesauce, Pumpkin Puree and Egg, Mixing Until Thoroughly Combined

    8
    Done

    Drain Any Water from Fruit That Has not Been Absorbed and Add Fruit to Muffin Batter Along With Chopped Cashews; Stir to Blend

    9
    Done

    Divide Batter Into 9 Muffin Cups and Bake in Preheated Oven For 15 to 20 Minutes or Until Toothpick Inserted Off Center Comes Out Clean

    10
    Done

    Immediately Remove Muffins from Tin and Spread Each With a Small Amount of Apricot Preserves

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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