Fall is finally here, and I am ready to make some pumpkin goodies, but I can’t find it at the grocery store yet! Luckily, I had some canned pumpkin left over from last year so I was able to get started. I was actually surprised by how good these were. I added walnuts to the original recipe for a little more crunch. Enjoy!
Pumpkin Muffins, from Hungry Girl 1-2-3 (Perfect Pumpkin Bread)
1 1/4 1/2 cups whole-wheat pastry flour
1/4 cup all-purpose flour
1/2 cup Splenda
1/4 cup brown sugar, packed
2 1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon pumpkin spice
one 15 oz. can pure pumpkin – (not pie filling!!)
1/2 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
1/4 cup dried cranberries, chopped
1/4 cup walnuts, chopped
Preheat oven to 350 degrees F.
In a large bowl combine all dry ingredients: flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin spice.
In a medium bowl, mix pumpkin, egg substitute, and vanilla extract. Add the liquid mixture to the bowl with dry ingredients and stir until just blended.
Slowly sprinkle chopped cranberries and walnuts into the batter, making sure they don’t all stick together and mixing to distribute evenly.
Spoon batter into muffin pan sprayed with non-stick cooking spray or lined with paper liners. Bake for approximately 35 minutes.
Makes 12 muffins
Nutrition per muffin: 98.6 calories, 2.2g fat, 0.2g saturated fat, 0.1mg cholesterol, 211.2mg sodium, 21.5g carbohydrates, 2.7g fiber, 9.6g sugar, 2.9g protein