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Oct
16
EYE BENEFITS OF PUMPKIN AND PUMPKIN MUFFIN RECIPE

It’s hard to go anywhere this season without smelling “pumpkin spiced candles”, having the choice to have pumpkin flavored coffee, or even eat delicious pumpkin desserts. Pumpkin is the “go-to” flavor of Fall. Did you know that pumpkin, real pumpkin not just the flavor, can be beneficial for your eyes?

Benefits of Pumpkin

Pumpkin contains many different vitamins, specifically vitamin A. Vitamin A is excellent for eyes in the prevention of macular degeneration and cataracts. In addition, pumpkin also has zeaxanthin and Lutein, which are antioxidants that are present in eyes. These work together to maintain eye health because they filter harmful high-energy blue wavelengths of light and help protect and maintain healthy cells in the eyes. They also reduce the risk of chronic eye diseases such as cataracts.

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Healthy Pumpkin Recipe

Kick those artificial flavored pumpkin foods to the curb and make your own recipe with pumpkin. Start your day off with healthy, low carb, pumpkin muffins – the whole family is bound to love. Below is the recipe for this item. We hope you enjoy!

Ingredients

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 3/4 cups all-purpose flour

1 cup granulated sugar

1 cup canned pumpkin

3/4 cup fat-free sour cream

1/3 cup fat-free milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg

1 large egg white

1 tablespoon granulated sugar

1 1/2 teaspoons brown sugar

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Preparation

  1. Preheat oven to 375°.

  2. Spoon the flour into a measuring cup and level. Combine flour with the baking soda, baking powder, salt, cinnamon, and sugar in a medium bowl. Whisk and create a hole in the center of the mix.

  3. Combine pumpkin and sour cream, milk, vegetable oil, milk, vanilla, egg, and egg white. Add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

  4. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

  5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.


Dr. Jared Pearson O.D.

Dr. Dawn Wattenhofer O.D.