One of the first muffins that I made as a new blogger in 2007 was a Pumpkin Rum-Raisin Muffin with Rum-Spice Glaze. The muffin was light with a dense crumb and luscious with rum-soaked raisins. The glaze, made with the drained juices of the plumped raisins, was to die for.
I resurrected that recipe, halved it to make 12 standard-size muffins, and made it with half white whole wheat flour, a partial sugar substitute, and pumpkin butter in place of applesauce. For the 2 Tbsp. of oil, I used extra-virgin unrefined coconut oil, but any oil will work. The result is an even healthier version of the original, but just as light and delicious. I’ll be making this one again, for sure.
|Low-Fat Whole-Wheat Pumpkin-Rum Raisin Muffins with Rum-Spice Glaze |
Rating: 9.0 out of 10
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1/2 cup raisins
1/3 cup rum (or juice, or water)
3/4 cup + 2 Tbsp. white whole wheat flour, whisked, then lightly spooned and swept
3/4 cup unbleached all-purpose flour, whisked, then lightly spooned and swept
7 Tbsp. granulated sugar + 2 Tbsp. Nu Naturals Stevia (or 1 cup sugar, if preferred)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. fine sea salt or Morton kosher salt
2 tsp. pumpkin pie spice
1/8 tsp. powdered cloves
3/4 cup pumpkin, freshly roasted or canned
1/2 cup pumpkin butter, commercial or homemade
1 large egg + 1 large egg white
2 Tbsp. oil (I used extra-virgin unrefined coconut oil)
1 Tbsp. molasses
Bring rum to a boil in a 1-quart pot. Add raisins. Cover. Remove from heat and let raisins plump for at least a half hour or longer. Drain raisins over a measuring cup or bowl, reserving drained juice.
Preheat oven to 450 degrees F. Prepare a 12-cup muffin tin by greasing and flouring, or use flour-added non-stick cooking spray.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, spices, and salt. Add the well-drained raisins and stir to combine.
In a medium-sized mixing bowl, whisk pumpkin and pumpkin butter together till combined. Whisk in eggs, oil, molasses and all but 2 Tbsp. of the reserved rum/raisin juice. (The 2 Tbsp. of reserved juice will be used for the glaze.)
Make a well in the dry ingredients and add the liquids all at once. Carefully mix with spoon or spatula till just barely combined. Fill each muffin well with a scant 1/4 cup batter. Place in oven and immediately reduce heat to 350 degrees F. Bake for 16-19 minutes. Muffins are done when a wooden pick inserted near center returns with just a few crumbs. Cool pans on counter 5 minutes. Transfer muffins to wire rack to finish cooling.
While muffins are cooling, prepare glaze: Heat reserved 2 Tbsp. rum-raisin juice and 1 Tbsp. butter on high in small microwaveable bowl in microwave till butter is almost melted, about 30 seconds. Stir till butter is dissolved. Whisk in 1/2 tsp. pumpkin pie spice and 1/2 cup confectioner’s sugar. Drizzle over muffins. Yield: 12 standard-size muffins