Due to my fail at liking the raw food pumpkin pie, I had 2 1/2 whole pumpkins left over. In my search to get rid of these I found a recipe for Whole Wheat Pumpkin Muffins with Cranberries and Walnuts.
First I followed the directions here on how to cook and puree the pumpkin:http://www.pickyourown.org/pumpkincooking.php.
Next I used the recipe below except I changed 3 things. Instead of buttermilk, I put 2/3 tablespoon of lemon just into a measuring cup and filled the rest with light soy milk until it reach 2/3. I let it sit for 5 minutes before mixing in. (Why?)Second, the recipe called for 2 1/2 cups flour. I used 2 cups whole wheat and then mixed that last 1/2 cup with whole wheat, vital wheat gluten and wheat germ. I also used agave instead of honey. Finally I sprinkled some nutmeg, cinnamon and ginger on the top of each muffin.
My math may be totally off but when I added the carbs of all the big stuff, I came out to approx 25g of carb per muffin. Rob loved them! I’m actually going to make more tonight when I get home and bring them to work.