I don’t know about you, but I’m still kind of sour over the fact that we barely had a fall this year. (I tend to hold grudges…) It went from sunny and warm to FREEZING and cold almost overnight! And since spring is nowhere to be found, I figured I’d try and re-live a bit of fall. Because there’s nothing that BAKING can’t fix
Introducing: “If you close your eyes you’ll swear it’s fall” PUMPKIN MUFFINS!
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup egg substitute
- 3/4 cup skim milk
- 1/4 cup applesauce
- 1/2 cup canned pumpkin
- cooking spray
1.) Preheat oven to 375 degrees.
2.) Spray 12 2-1/2 inch muffin cups with nonstick cooking spray and set aside.
3.) In a large bowl, stir together dry ingredients and make a well in center of the mixture.
4.) In a separate bowl, combine egg substitute, milk and applesauce. Stir in pumpkin.
5.) Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter will be lumpy).
6.) Spoon batter into prepared muffin cups, filling about 2/3 full.
7.) Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. The batter makes 12 muffins!
These are incredible (and only 100 calories!) and you’ll notice they are very healthy! Although I assure you that they don’t taste healthy – no sir! These babies are so moist and jam-packed with fall flavor! And if you don’t want to re-live fall, that’s fine too — because pumpkin is perfectly acceptable all year round — right? Please tell me I’m not the only fall-obsessed crazie!
Snack ideas for pumpkin muffins:
- Spread with cream cheese for a delicious breakfast or mid-day snack
- Crumble on top of oatmeal for a filling breakfast
- Top with Cacao Bliss or another decadant nut butter for dessert
Any other ideas?!