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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Enjoy these pumpkin muffins on their own for a light breakfast dish, or use them as a base recipe and experiment by adding in nuts or fruit. Here is how the recipe got its flavor: I combined several recipes and adjusted them to get the flavor we love. Sometimes I add raisins or finely chopped apple or pear. -Cindy Kahn, Londonderry, NH Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces) |
1/2 cup whole wheat flour (about 2 1/2 ounces) |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
1 1/4 teaspoons pumpkin-pie spice |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
1 cup canned pumpkin |
1/2 cup fat-free buttermilk |
1/2 cup egg substitute |
1/4 cup canola oil |
1/4 cup applesauce |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.
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