This recipe was posted by PCRM (Physicians Committee for Responsible Medicine) in 2009. Since an on-line link is no longer available, I’m including the recipe here. It’s THAT good. (Recipe adapted from Food for Life by Dr. Neal Barnard, recipe by Jennifer Raymond, M.S., R.D.)
Pumpkin Raisin Muffins
3 cups whole wheat pastry flour
4 tsp. baking powder (non aluminum)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon*
½ tsp. nutmeg*
1 cup raw sugar (sucanat is good)*
4 TBS flaxseeds
1.5 cups water, divided
2.5 cups solid-pack canned pumpkin (1 28-oz. can will cover it)
1 cup raisins (or currants)
Preheat oven to 350. Mix flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar and set aside. Blend flaxseeds and 1 cup water in a blender for 1-2 minutes until mixture is thick and has the consistency of beaten egg whites. Add to dry ingredients along with pumpkin, remaining ½ cup water, and raisins (or currants). Stir until just mixed.
Spoon into muffin tins (lined with paper holders) or silicone muffin pans. Bake 25-30 minutes or until tops bounce back when lightly pressed. Remove from oven, remove from tins and let cool.
*(Cyd’s notes: I add more cinnamon and nutmeg, about ¼ tsp. each…and sometimes I add pumpkin spice as well. You can taste mixture to get an idea of how flavorful it is, and adjust to your liking. Chopped nuts or mini-vegan chocolate chips (Enjoy Life brand) can be added. Sucanat stands for (SUgar CAne NATural, you can purchase it in health section of major grocery stores, or any health food store. I get about 24 muffins from this recipe).