Pumpkin Muffins
Cooking Light Annual Recipes 2006 Copyright 2005
1 cup all-purpose flour
½ cup whole wheat flour
½ cup granulated sugar I used Splenda
½ cup packed brown sugar
1 ¼ teaspoons pumpkin-pie spice
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup canned pumpkin
½ cup fat-free buttermilk I think I used 1%
½ cup egg substitute
¼ cup canola oil
¼ cup applesauce
Cooking spray
1. Preheat oven to 375 degrees.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 5 ingredients in a large bowl, stirring with a whisk.
3. Combine pumpkin and next 4 ingredients in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Spoon batter into 16 muffin cups coated with cooking spray. I didn't want to dirty two pans so I made 12 larger muffins. Bake at 375 degrees for 20 minutes or until muffins spring back lightly when touched in center. cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Yield 16 muffins. Per muffin: 145 cal, 4.6 g fat, 2.6 g pro, 24.1 g carbs, 1.2 g fiber, 0 mg chol, 149 mg sodium, 33 mg calcium
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I've been craving pumpkin bars with cream cheese frosting but these muffins made a nice, less caloric, substitute. I used Splenda in place of the white sugar and they turned out great. Still a slight Splenda aftertaste but the texture was wonderful. You can fancy these up with fruit, nuts, chocolate, etc but I really enjoyed them plain.
These are my contribution to Sweetnick's ARF/5-A-Day Tuesdays. At first, I didn't think pumpkin was included as one of The World's Healthiest Foods but then I found it lumped in with the winter squash.
What a busy night I had. Due to poor planning, I worked on three meals last night. I made last night's dinner, then I prepped tonight's dinner so I can just toss it in the oven tonight. That is pretty much my normal routine (I always try to do as much prep work for the next night as I can). But I also looked at the weekly menu and realized I needed to prep Wednesday's dinner too since it needs to be cooked in the crockpot tonight. So I practically cooked dinner three times last night. Yikes! That was a little too much, even for me.
A reminder: Only one more week left to sign up for the October cookbook giveaway.
A Blast From the Past: Spaghetti Alla Bolognese from May 2006. I think I'm putting that on next's week's menu. I have practically everything I need to make it and it was really good.
Question of the Day: What have you been craving?
Those look so good! I LOVE pumpkin baked goods. Actually made butternut squash last night and that was pretty good too! I've been craving something fried...but that comes and goes, so I haven't given in yet!
ReplyDeleteI love pumpkin muffins. Those look light and delicious.
ReplyDeleteI had been craving biscotti and I just gave in and made some. (And I'm so glad I did!) I'll be posting them soon. :)
Btw, I made your creamy pasta over the weekend. It was good, but for some reason my mushrooms were a little chewy. This seems to happen a lot lately when I saute mushrooms.
ReplyDeleteI just wiped them off with a dry paper towel to clean them, sliced them thin and cooked them with the garlic and proscuito (instead of bacon) in the oil and I used Smart Balance Spread in place of the butter.
After about 2 minutes they weren't brown yet, so I let them cook a little longer and then they started to release a lot of liquid! So at that point I figured that I had to cook them until the liquid evaporated (about 10-12 mins).
Then I added lemon juice and chicken broth (instead of wine), and then the fat-free half & half.
Any ideas on why they turned out chewy??
Annie,
ReplyDeleteYour problem is probably the spread. Spreads contain a lot of water. The spread might be fine for sautéing other veggies, but mushrooms have such a high water content. I would just use oil if you avoid butter completely, and add the Smart balance for flavor after the mushrooms are sautéed.
There are so many pumpkin goods in blog-dom that I'm almost feeling paralyzed by choice! :)
ReplyDeleteCravings... profiteroles.Yum.
I sympathize w/ your cooking marathon -- I tend to do the same thing. On Sunday, I made buffalo-style chicken wings for dinner per hubby's request [the Eagles were playing -- and, according to him, "Wings are the ONLY thing to eat" when watching football".] (Only problem -- hubby doesn't like wings, per se -- he likes meaty drumsticks instead, so I roated chicken drumsticks w/ wing sauce). While they were cooking, I made sloppy joes for Monday dinner using recipe from Rachel Ray's "More 30 Minute Meals" AND a "pork provencal" stew for tonight's dinner (Tuesday). Today, I prepped the crockpot meal for Wednesday's dinner......while baking for Wednesday treat day. !!!
ReplyDeleteAs far as cravings.....peanut butter brownies.
A big Mexican platter. Ole!!
ReplyDeleteJan