Healthy Halloween Snacks | Low Fat Pumpkin Ginger Muffins

Muffin fans who love pumpkin and ginger will lappreciate this recipe. I adapted this recipe myself and it's a favorite for Halloween or for any time of the year. The version that makes low fat muffins version is yummy, or if fat and calories aren't a concern, you can make this recipe the regular way. I'll give directions for that as well.

I cook a pumpkin during the Halloween season and freeze the pumpkin flesh to be used as desired. I used my own cooked pumpkin this year, but of course, you can use pumpkin out of a can just as easily.

These pumpkin ginger muffins are a good treat year round. Why limit them to Halloween?

Enjoy.

This recipe makes 2 dozen regular sized muffins. You can use it for jumbo muffins or mini muffins if you wish. Just adjust baking time accordingly.

ingredients

3 cups all purpose flour, sifted

3 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon ground cloves

6 tablespoons canola oil or other good quality oil suitable for baking

6 tablespoons unsweetened applesauce

2/3 cup granulated sugar

2/3 cup light brown sugar

2 eggs

1 1/3 cups cooked, pureed pumpkin or use canned pumpkin

1 cup buttermilk

3/4 cup crystallized ginger, finely chopped

1/2 cup raisins, washed and plumped

Preparation

Preheat the oven to 350 degrees Fahrenheit. Line 24 muffin tins with paper muffin cups.

In a large bowl, sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon and cloves. Add the plumped raisins.

In a separate bowl, beat together the oil, applesauce and sugars until light and fluffy. Beat in the egg and pumpkin. Add the flour mixture alternatively with the buttermilk. Blend after each addition but do not over mix. When all flour is moistened, fold in the chopped, crystallized ginger.

Fill the muffin cups 3/4 full and bake until done. This takes about 20 or 25 minutes, but be sure to check by testing with a toothpick or cake tester.

Want some extra tips for making these pumpkin ginger muffins? Try these.

1. Buttermilk

   You maybe able to purchase buttermilk powder in bulk food bins. Mix it at a ratio of one part powder to four parts cold water. For best results, store the buttermilk in the fridge overnight before using it.

2. Buttermilk Substitute

   If you can't get buttermilk, use sour milk instead. Simply add a teaspoon of vinegar OR lemon juice to one cup of skim milk. It will sour nicely.

3. Plumping Raisins

   To plump raisins, wash the raisins then cover with boiling water. Let stand for one minute or more then drain. Alternatively, cover your washed raisins with water and put in the microwave on high for one minute. Drain.

4. Reducing Sugar

   Substitute part of the sugar in the recipe for the artificial sweetener of your choice. Follow manufacturer's instructions. If it is available in your area, you can also use Sugar Free Butter Flavored Pancake Syrup for some of the sugar.

5. Full Fat

   If you would prefer to make the full fat version of these muffins, omit the cooking oil and applesauce, and use 3/4 cup of margarine instead.

6. Sugar Topping

   Try mixing granulated sugar and cinnamon together. Sprinkle on top of the muffins before baking.

Cooking a pumpkin for your Halloween snacks is remarkably easy, and more economical than buying canned pumpkin. Check supermarkets or commercial pumpkin patches and buy a nice pumpkin for cooking.

Sugar pumpkins are the best.

To cook, cut the pumpkin in half. A small, sturdy knife works best for this.

Scoop out the pulp and the seeds. Save the seeds for roasting.

If desired, rub cooking oil over the cut surface of the pumpkin. Place cut side down on a cookie tin or pizza pan. Bake in a 350 degree oven until done. This should take 20 minutes, approximately, but check regularly. Test the pumpkin for doneness by sticking a fork through. The fork will go through the flesh easily when the pumpkin is done.

Remove from oven and cool. The skin will peel off easily. Chop the pumpkin into pieces and freeze in freezer bags. I usually freeze about six cups to a bag.

To use for pies or muffins, you will have to puree the cooked pumpkin with a blender. I use a small, hand held blender for this.

To Roast Pumpkin Seeds

Cover the pumpkin seeds with lightly salted water and boil for ten minutes. Remove from heat, drain and sprinkle over a baking sheet. Let dry and then sprinkle with paprika. Place seeds in a medium oven and roast until brown.

Roasted pumpkin seeds are good sprinkled over salads or eaten from hand.