Pumpkin Nut Muffins

I remember when I was little and my sister wouldn’t eat pumpkin pie. But she loved gingerbread.. so mom told her that the pumpkin pie was actually just gingerbread pie and she would eat it. She knows better now, and pumpkin pie is one of my families favorite things. I really enjoy these muffins. They are healthy, and so fluffy and  moist. I usually keep them frozen in the freezer and take one out as I need it for my lunch.

I read somewhere, I think in my Canadian Living magazine, that an easy way to keep loosing weight on weekends is to make a lunch like you are going to work, and eat it when you would normally eat lunch. I don’t eat very much during the day during the week and I find on weekends I munch kind of all day.. so by sunday when I jump on my wii fit my weight is usually back up and I don’t feel like i accomplished anything over the weekend.

Pumpkin Muffins

3/4 cup raisins
2 1/4 cups all-purpose flour
2 cups white sugar
3/4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons nutmeg
3/4 teaspoons cinnamon
3/4 teaspoons ground cloves
3 eggs
1/2 (29 ounce) can pumpkin
1/2 cup unsweetened applesauce
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 C). This recipe makes about 18 muffins so you will need to grease almost two 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

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