Pumpkin Muffins

Fall.....or Autumn.....is next Saturday. But who needs to wait for All Things Pumpkin? Certainly NOT me! I love pumpkin. Next to cinnamon, it's my favorite ingredient. Since it's a rainy day and I can't go outside to play, I thought I'd 'kick off' pumpkin season with these easy little muffins.  

 

PUMPKIN MUFFINS

Makes 12 Muffins

1 Muffin = 1 PointsPlus™

 

1/2 cup white whole wheat flour

3/4 cup all-purpose flour

3/4 cup Splenda granulated

1 tsp baking soda

2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups pure pumpkin puree (NOT pumpkin pie filling)
2 TBSP unsweetened applesauce
2 large egg whites OR 6 TBSP liquid egg whites
1 1/2 tsp vanilla

Preheat oven to 350º. Line muffin pan with paper liners and lightly spray the papers. Set aside.

 

 

In a medium bowl, whisk together both flours, Splenda, baking soda, pumpkin pie spice, nutmeg, cinnamon and salt. Set aside.

 

 

In a large bowl, mix pumpkin, applesauce, egg whites and vanilla with an electric mixer on medium speed until combined.

 

 

Gradually add flour mixture to the wet mixture using an electric mixer on low speed until combined.

 

 

Pour into muffin pan.

 

 

Bake on center rack for 26 – 28 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.

 

 

Cool on rack in muffin pan for 15 minutes and then remove muffins from pan to continue cooling on the rack.

MY SPIN: I would just spray the muffin pan and forget about the papers.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan