Pureed pumpkin makes a rich, hearty muffin with a spicy flavor of fall. For fresh puree, seed the pumpkin, cut the shell into chunks and peel off the outer skin. Steam the chunks in a large pot until tender, then puree them in a blender or food processor. 12 muffins; 12 mgs. of sodium per muffin
Ingredients: 4 tbsps. unsalted butter, softened 1/3 cup molasses 1 egg 3/4 cup pureed pumpkin, fresh or canned 1 tsp. cinnamon 1/2 tsp. ground ginger 1/2 tsp. allspice 1/2 tsp. ground cloves 3 tsps. salt-free baking powder 1 1/2 cups all purpose flour ½ cup golden raisins
Directions: Preheat the oven to 350°. Cream the butter and molasses together until well blended. Stir in the egg. Add the pumpkin and stir to blend. Add the raisins. Sift together the spices, baking powder and flour. Mix the dry ingredients with the pumpkin mixture and stir only until the dry ingredients are moistened. Do not overmix. Spoon the mixture into a lightly greased muffin tin, filling each cup to just below the rim. Place the tin in the oven and bake until the center of a muffin springs back when touched lightly with your fingertip, about 15 minutes. Remove the muffins from the tin and place them on a rack to cool a bit before serving.