Wednesday, June 23, 2010

Pumpkin muffins

I absolutely love baked goods that have pumpkin as their main ingredient. My friend Stephanie makes amazing pumpkin bread and I'm lucky that her mom bakes me a loaf whenever they make a huge batch! Pumpkin is very low in fat and very high in flavor. It has a great texture and makes everything moist and smooth. Sometimes I have trouble finding something to eat in the morning, so I decided to make some pumpkin muffins that I can use to fuel up in the morning before work, or enjoy as a late night snack. They're light and delicious, and also low in fat. This recipe calls for 1/2 a cup of vegetable oil, but if you replace the oil with apple sauce it gives nice texture and flavor as well, and reduces the calories by a lot!

Mini Whole Wheat Pumpkin Muffins
Recipe from The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
1 can (15 ounces) pure pumpkin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup dark brown sugar
1/2 cup neutral-tasting oil (I used canola)
2 large eggs, lightly beaten
1 cup whole wheat flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 425 degrees. Spray a 24-cup mini muffin tray with cooking spray.
In a skillet, heat the pumpkin and spices over medium heat for about 3 minutes, stirring occasionally. Transfer to a bowl and add brown sugar, whisking to combine. Add the oil, then slowly add the eggs.
In a medium bowl, whisk the remaining ingredients (dry ingredients). Whisk in the pumpkin mixture, just until combined.
Portion out the batter into the muffin cups, about 2 tablespoons each. Bake for 10 to 12 minutes, until golden and an inserted toothpick comes out clean. Let the muffins cool in the pan for a few minutes, then finish cooling them on a rack. Store in an airtight container.

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