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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A lower fat, high-nutrition version of a pumpkin bread recipe, using extra pumpkin and no oil. They taste great, and are great for you! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. Read more . Great school snack for kids! Ingredients:
1/2 cup flour |
1/2 cup whole wheat flour |
1/2 cup buckwheat flour |
2/3 cup brown sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
2 tsp cornstarch |
4 tbsp cold water |
1 cup mashed pumpkin |
1/2 cup unsweetened applesauce |
1 tsp vanilla |
1/3 cup apple juice |
1/2 cup mini dark chocolate chips |
Directions:
1. Preheat oven to 350F. Grease a 12 cup muffin pan.
2. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and ground cloves.
3. In a separate bowl, mix the cornstarch and cold water.
4. Add pumpkin, applesauce, vanilla and apple juice; blend until smooth.
5. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the chips into the batter.
6. Spoon batter into the prepared muffin cups.
7. Bake for 25 minutes.
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