For dessert, Marian selected a Ginger Pumpkin Muffins for the South Arm Cooking Club for seniors. Muffin can be eaten as breakfast or as tea time snacks. It is a great lunch box item.
You may used fresh pumpkin puree or canned ones. It brought back the pumpkin pie flavours of fall. You may bake this in mini muffin tins or regular muffin tins.
- 1 cup whole wheat flour
- 1/2 cup sugar (recommend to use only 6 tablespoons as we find this recipe to be on the sweet side)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup golden raisins, or currant or craisins
- 1 egg
- 1/4 cup butter, melted
- 5 tablespoons water
- 1/2 cup pumpkin puree, fresh or canned
Source: this recipe is adapted from American Cancer Society
Makes 24 mini muffins or 12 regular size muffins