Maybe it’s just us, but fall pretty much equals pumpkins. And no, we’re not just talking about jack-o-lanterns and seasonal centerpieces. We mean the warm, cozy flavor that comes with it. The return of the pumpkin spice latte, pumpkin pie, pumpkin bread, pumpkin muffins… pretty much anything that smells of nutmeg, cinnamon and well, pumpkin.
But instead of being tempted by said treats, we thought we’d be proactive and start making our own, lighter (yet just as tasty) versions to snack on this season. First up, pumpkin muffins.
Here’s the recipe:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup canned pumpkin
1/2 cup fat-free (or lowfat) buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce (we used Seneca, sugar-free, which doesn’t have high-fructose corn syrup)
1. Preheat oven to 375′.
2. Combine flours, granulated sugar and next five ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine pumpkin and next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring until moist. Spoon batter into 16 muffin cups coated with cooking spray.
4. Bake for 20 minutes or until toothpick comes out clean when placed in center of muffins.
5. Cool muffins in pan on wire rack for 5 minutes; remove from pans. Cool completely on a wire rack.
*Note: This recipe makes 16 muffins, so we used one traditional 12-muffin pan, and then filled up half of a mini-muffin pan as well. Toss a few of these snack-size ones in a plastic bag before you head out for the day (or a long weekend), and you’ll have your pumpkin fix before you ever walk into the coffee shop. Full-fat pumpkin bread temptation—denied!