Sugar-free Pumpkin Muffins

A while back I had an opportunity to purchase a couple of small pie pumpkins. They are preferred for baking due to their texture and flavour, and tend to keep well on your shelf for a few months after harvesting. If placing in winter storage, watch that they don’t dry out, or begin to rot.

I finally decided to cook mine up, and froze a few portions for future usage.

I chose to oven-roast my pumpkins to maintain my preferred texture — (not too wet), however I did require a bit of water when pureeing in my food processor.

The addition of yogurt provides moisture to your baked goods without needing to add oils, milks, or fats.

*Preheat oven to 400F

DRY INGREDIENTS:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • OR 1.5 tsp pumpkin pie spice – (or 2 tsp if you prefer a spicier flavour)
  • ½ cup raisins, optional

WET INGREDIENTS:

  • 1 egg
  • ¼ cup honey or maple syrup
  • ⅓ cup yogurt (I used coconut flavour, but use whatever you have on hand)
  • 1.5 cups pumpkin puree

In a large bowl:  Combine all dry ingredients, and create a well in the centre.

In a small bowl:  Combine all wet ingredients, mixing thoroughly.  

Pour into well in large bowl.  Stir until moistened; do not over-mix.

Fill greased muffin tins, ¾ full.

Bake for 20 – 25 minutes.  Let stand for 5 minutes, then remove to cooling rack.

Makes 12 small muffins, or 6 large. Adjust baking time for large muffins.

ORANGE PUMPKIN MUFFINS – Add 1.5 tbsp of grated orange zest to batter.

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