Moist & Flavorful Pumpkin Raisin Muffins (Vegan & Fat-Free)
Indulge in these moist and delicious pumpkin raisin muffins that are completely free from dairy, eggs, and added fats! Perfectly spiced with comforting flavors of cinnamon and nutmeg, these muffins are not only a wholesome treat but also a guilt-free option for breakfast or a snack. Using whole wheat flour, they're packed with nutrients and fiber, making them a delightful addition to your diet. Prepared in the innovative Muffin Magic appliance, they bake in under 15 minutes—ideal for busy mornings! You can easily substitute traditional sugar with Splenda Blend for Baking if you prefer a lower sugar option. Enjoy these muffins warm, or store them in an airtight container for up to a week!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
whole wheat flour
2 cups (unmeasured, spooned directly into the mixing bowl)
sugar
1/2 cup (granulated or use 1/4 cup of Splenda Blend for Baking as an alternative)
baking powder
1 tablespoon (sifted)
baking soda
1/2 teaspoon (sifted)
salt
1/2 teaspoon (table salt)
cinnamon
1/2 teaspoon (ground)
nutmeg
1/4 teaspoon (ground)
pumpkin
1 (15 ounce) can (pureed)
raisins
1/2 cup (uncooked, added directly to the batter)
water
1/2 cup (room temperature, added to the batter)
Instructions
1
Begin by preparing your Muffin Magic appliance according to its instructions.
2
In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir these dry ingredients until well mixed.
3
Add the canned pumpkin and raisins to the dry mixture. Slowly pour in the water. Stir gently until just combined; be careful not to overmix, as this can lead to dense muffins.
4
Spoon the batter into muffin cups, filling them just below the top to allow for rising during baking.
5
Place the muffin cups into the Muffin Magic appliance and bake for 10-12 minutes, or until the tops spring back when lightly pressed.
6
Once done, remove the muffins from the appliance and let them rest in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these muffins vegan?
Yes, these muffins are completely vegan as they are free from dairy and eggs.
Are these pumpkin muffins fat-free?
Yes, this recipe contains no added fats, oils, or butter, making them fat-free.
What type of flour is used in this recipe?
The recipe calls for 2 cups of whole wheat flour, which adds nutrients and fiber.
How long does it take to bake these muffins?
Using the Muffin Magic appliance, these muffins bake in just 10 to 12 minutes.
Can I use a sugar substitute?
Yes, you can substitute the 1/2 cup of sugar with 1/4 cup of Splenda Blend for Baking.
How should I store the pumpkin raisin muffins?
Store them in an airtight container for up to a week.
What appliance is recommended for this recipe?
The recipe is specifically designed for the innovative Muffin Magic appliance.
Are these muffins dairy-free?
Yes, these muffins are dairy-free.
Are these muffins egg-free?
Yes, these muffins are egg-free.
What spices are used for flavoring?
The muffins are flavored with 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
Is the pumpkin fresh or canned?
The recipe uses one 15-ounce can of pureed pumpkin.
How much water is added to the batter?
The recipe requires 1/2 cup of room temperature water.
Do I need to cook the raisins before adding them?
No, the 1/2 cup of raisins are added uncooked directly into the batter.
How much baking powder is needed?
You will need 1 tablespoon of sifted baking powder.
Is baking soda used in this recipe?
Yes, the recipe includes 1/2 teaspoon of sifted baking soda.
What kind of salt should I use?
The recipe calls for 1/2 teaspoon of table salt.
How do I know when the muffins are fully baked?
The muffins are done when the tops spring back when lightly pressed.
Why shouldn't I overmix the batter?
Overmixing can result in dense muffins; you should stir gently until just combined.
How high should I fill the muffin cups?
Spoon the batter into the cups, filling them just below the top to allow for rising.
How long should the muffins cool in the pan?
Let them rest in the pan for about 5 minutes before transferring them to a wire rack.
Can I eat these muffins for breakfast?
Yes, they are a wholesome and guilt-free option for breakfast or a snack.
Are these muffins high in fiber?
Yes, because they use whole wheat flour and pumpkin, they are packed with fiber.
What is the total ingredient count?
There are 10 ingredients required for this recipe.
Can I use granulated sugar?
Yes, the recipe calls for 1/2 cup of granulated sugar.
Should the water be hot or cold?
The water should be at room temperature when added to the batter.
How is the whole wheat flour measured?
The flour is unmeasured and spooned directly into the mixing bowl for this recipe.
Are these muffins suitable for a low-fat diet?
Yes, they are fat-free and ideal for those following a low-fat or heart-healthy diet.
What is the texture of these muffins?
These muffins are described as moist and flavorful.
Can these muffins be served warm?
Yes, you can enjoy these muffins warm or store them for later.
Is this recipe considered a quick bread?
Yes, it falls under the category of quick breads due to its fast preparation and use of leavening agents.