Pumpkin packs a nutritional punch on a budget. Whether you use fresh or canned, there are lots of ways to get this potassium-rich food into your diet on a regular basis. Muffins are great breakfast fare and travel well for snacks at school or work, so make a double batch!

Preheat oven to 375°. Line 9 cups of a muffin tin with paper liners or grease the cups.

2/3 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt

1/2 cup canned pumpkin
1/2 cup light brown sugar, firmly packed
1/4 cup canola oil
1 large egg
1/4 cup raisins
1/4 cup walnuts, coarsely chopped

In a medium bowl, sift together the flour, baking powder, baking soda, allspice and salt.

In a large bowl, stir together the pumpkin, brown sugar, oil and egg until the mixture is smooth. Add the raisins and walnuts and incorporate well. Add the flour mixture to the pumpkin mixture and stir until well blended.

Fill the prepared muffin cups about 2/3 full and sprinkle with granulated sugar, if you like. Bake for 20 – 25 minutes or until a pick comes out clean. Cool cooked muffins on a rack and store in an airtight container.

Yield: 9 muffins

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