Recipe Image

Spicy Pumpkin Muffins

Marlene Koch
August 2010

Note:
Recipe courtesy of Marlene Koch’s "375 Sensational Splenda Recipes"

While delicious any time of year, pumpkin muffins are the perfect way to kick of the fall season.

This recipe is a particular favorite as it the muffins are so wonderfully spiced. To kick up the fiber a notch, replace one-half of the all-purpose flour with white whole wheat or whole wheat pastry flour.  

Ingredients & Methods

Serves Ten

3/4 cup pumpkin packed puree
1 cup granulated sugar substitute*
6 tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
*Tested with Splenda granulated no-calorie sweetener
Nutrition at a Glance (per serving)
Calories150
Carbohydrate22g (sugar: 6g)
Protein4g
Fiber1g
Sodium180mg
Fat 5g (0g saturated)
Diabetic exchange1-1/2 Carbohydrate, 1 Fat
WW point comparison 3 points


Method:

  1. Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.
  2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
  3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
  4. Spoon batter into prepared muffin cups.
  5. Bake for 20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.
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