3 1/2 cups all-purpose flour
1/4 cup ground flaxseed
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 cups canned pumpkin puree
1/2 cups white sugar (or try stevia)
1 cup light brown sugar
1/2 cup applesauce
1 cup vanilla yogurt (I use Greek)
1 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, and eggs. Blend the flour mixture into the sugar mixture to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
4 cups pumpkin purée
3 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato, carrots, and onion in simmering water until soft, about 20 minutes.
Place vegetables and puree in a blender or food processor; blend until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve!