I have to admit that I am sort of a “pumpkin” junkie. Pumpkin Spice coffee, pumpkin ice cream, pumpkin oatmeal, anything with pumpkin is on my shelves at this time of year. It’s too bad that we only enjoy pumpkin in the fall; it’s good all year long. I came across this recipe for Pumpkin Spice Muffins and felt the time was right to give them a bake.
There is a lovely texture to these muffins and they are not to sweet. I use the Sugar Blend for Brown Sugar to cut down on the sugar content and I omitted the salt. The chopped pecans add a slight nutty flavor to compliment the muffins. Serve warm with a bit of cream cheese and you’re ready for Fall. Now where is my pumpkin spice coffee?? See ya around the hay bales this Fall ~ Barbara
2 cups all-purpose flour
3/4 cup packed light-brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, cut into pieces and chilled
1/4 cup egg substitute (or 2 eggs)
3/4 cup plus 2 tablespoons canned solid-pack pumpkin puree (not pie filling)
2/3 cup skim milk
1 teaspoon vanilla
2 tablespoons chopped pecans
Preheat oven to 375 degrees. Coat 12 standard-size muffin pan cups with nonstick cooking spray or line with paper liners. Mix flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs.
Beat together egg substitute, pumpkin, milk, and vanilla in small bowl until blended. Stir egg mixture into flour mixture just until blended. Spoon batter into muffin cups, dividing equally. Sprinkle pecans over the tops. Bake at 375 degrees for 20-25 minutes or until golden and a wooden pick inserted in the centers comes out clean. Remove muffins from the pan to a wire rack. Let cool slightly. Serve warm.
Makes 12 muffins.
Per Muffin: 161 calories, 4 g fat, 250 mg sodium, 4 g protein, 27 g carb, 8 mg cholesterol