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
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)
22g (sugar: 6g)
5g (0g saturated)
1-1/2 Carbohydrate, 1 Fat
WW point comparison
Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.
In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
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.
Spoon batter into prepared muffin cups.
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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