Muffins make consistent sizes and good portion control for folks like us who crave something small and sweet on occasion. These muffins are made using a 2-inch ice cream scoop, but can easily be made with a 1-inch scoop for mini-muffins too.
(modification of recipe originally from Alton Brown)
Serves 18 (regular muffins)
- 2 cup all-purpose flour
- 3 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup sugar
- ½ cup brown sugar
- ¼ cup vegetable oil
- ½ cup fat free unsweetened apple sauce
- 1 egg
- 2 egg equivalent using egg substitute (such as Egg Beaters)
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- ¾ cup raw pepitas (shelled pumpkin seeds)
- 1 teaspoon turbinado sugar (sugar in the raw)
Preheat oven to 325 degrees F. Grease muffin pans with non-stick spray.
Sift the first 7 ingredients together (flour through salt) in a medium bowl.
In a separate large bowl, mix the sugars, oil, applesauce, eggs and vanilla. Slowly mix in the flour mixture to the egg mixture by hand. Fold in pumpkin puree and seeds.
Once the ingredients are all incorporated, use a level 2-inch ice cream scoop to fill muffin pans. Sprinkle tops with the turbinado sugar.
Bake for 30 minutes (or 25 minutes for mini-muffins) or until knife inserted in the middle of a muffin comes out clean. Cool for 15 minutes in pan. Remove muffins to cooling rack to cool completely.
Nutritional Info/ Serving: Calories 172, Fat 4 g, Protein 3 g, Carbs 31 g
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