Coming home for the holidays is something I look forward to each year. This year I was put to task with many baking requests. I made some oatmeal cookies, fruit tart bars and cinnamon rolls. After all of these tasty butter-laden treats, my wife wanted something a little healthier. So, we modified my muffin recipe to make some heart-healthy pumpkin pistachio muffins. Of course, when I heard there was going to be a pumpkin shortage this holiday, I went out and bought six 29-ounce cans (my pumpkin muffins are a big seller) so I had double the excuse to bake up a few batches.
If you’ve got any pumpkin left over, give these muffins a try.
And if you’re like me and get the urge to make healthy dishes after a decadent holiday meal, share your recipes in the Recipe Exchange or post a comment and tell me all about it.
Andy – email@example.com
100% pure egg whites
100% pure pumpkin