The first time I made these muffins, I was worried because they contain molasses and I thought I didn’t like molasses. Wrong! I love molasses in these delectable pumpkin muffins. It gives them a dark richness and amplifies the spiciness of the cinnamon and nutmeg. The second time I made them, I was confident that they would be a hit with my two guests, who are not used to either vegan or low-fat baking, and this time I was right. They loved them!
The recipe is Mary McDougall’s, and it comes from The Starch Solution by Dr. John and Mary McDougall. I’m thrilled that the McDougalls gave me permission to share the recipe with you because this will be my go-to recipe for pumpkin muffins from now on. They’re sweet and rich and perfect for celebrations and special occasions. But be careful–they’re not sugar free and they are addictive.
Be sure to check out Dr. McDougall’s website and like his Facebook page for more great recipes. Find out more about his program from The Starch Solution, available on Amazon in both hardcover and Kindle editions.
Mary McDougall’s Pumpkin Walnut Muffins
Mary’s Note: Seeing the autumn colors beginning to emerge reminded us of this grandchild-approved recipe. We bake these mildly-spiced muffins in standard-size silicone muffin cups, available online and at most cookware stores. After cooling for about 10 minutes, the muffins pop right out of the cups; no liners needed. Enjoy!
- 2 teaspoons Ener-G Egg Replacer
- 1 cup whole wheat pastry flour
- 3/4 cup unbleached all-purpose flour
- 1/2 cup dark brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup coarsely chopped walnuts
- 1/4 cup raisins
- 1 cup canned pumpkin
- 1/2 cup Sunsweet Lighter Bake (see note below)
- 1/4 cup molasses
- 1/4 cup soy milk (see note below)
- Have ready a 12-cup standard-size silicone muffin pan or line a muffin pan with liners. (Susan’s note: I used 15 silicone muffin liners.)
- Preheat the oven to 375ºF with a rack in the lower third of the oven. Whisk the Egg Replacer with 1/4 cup warm water in a small bowl until frothy, then set aside.
- In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt. Stir in the walnuts and raisins.
- In a separate bowl, stir together the pumpkin, Lighter Bake (or apple sauce), molasses, and soy milk until no lumps remain. Add the reserved Egg Replacer. Stir this mixture into the flour mixture just until combined.
- Spoon the batter into the prepared muffin cups and bake for 30 minutes, or until they are golden and a wooden pick inserted in the center comes out clean. Set the pan on a rack to cool completely before removing the muffins from the pans.
Since Lighter Bake is not available in my area, I used natural apple sauce, which is less sweet but still resulted in delicious muffins.
If you’d like to make them without the walnuts, you can subtract about 25 calories and 2.5 grams of fat per muffin. You can also substitute any non-dairy milk for the soy milk.
Preparation time: 20 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 12-15 muffins
Nutrition (1/15th of recipe, using apple sauce): 142 calories, 25 calories from fat, 3g total fat, 0mg cholesterol, 166.3mg sodium, 215.1mg potassium, 27.8g carbohydrates, 2.3g fiber, 12.8g sugar, 2.8g protein, 4.1 points. (Nutritional data is courtesy of this website; any mistakes are mine!–SV)
From The Starch Solution by Dr. John A. McDougall and Mary McDougall. Republished with permission.
Check back later this week for a ridiculously easy way to use the pumpkin left over from this recipe, part of my “Weekend Quickies” series of quick and easy recipes.
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