Pumpkin Love MuffinsPosted: October 27, 2011
I am a huge lover of all things pumpkin. I eat pumpkin oats almost every day in the fall, and I have never met a pumpkin item I did not want to gobble down. This being said, they are not always the most healthy items…I think sometimes there is more sugar in pumpkin baked goods to balance the gourd flavor.
I wanted to take a recipe from the pumpkin masters themselves, Libby’s, and make it healthier without tasting like poo.
I based my recipe off this guy: LIBBY’S Pumpkin Cranberry Bread
The nutrition stats according to Calorie Count are:
This is pretty typical of most bakery
cupcakes muffins. Check out that sugar! (The recipe calls for 3 cups of the sweet stuff)
Now they both get a score of C+ but check out the calorie, fat and sugar drops! Also note the increase in fiber.
So what was in my recipe???
- 3 cups of
all-purpose flourwhole wheat pastry flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice (Also can use cinnamon, nutmeg and cloves mixed)
- 2 teaspoons baking soda
- 1.5 teaspoons salt
3 cups granulated sugar1 cup granulated sugar, 1 cup brown sugar
- 1 can pumpkin puree
4 large eggs2 large eggs, 2 flax eggs (1 tablespoon flax to 3 tablespoons water per egg) 1 cup vegetable oil1 cup applesauce
- 1 cup
I followed the same directions as the Libby’s recipe except I added a little cinnamon + nutmeg sugar to the tops. I figured it we were cutting out a cup of sugar I could make a crunch top.
What is your favorite pumpkin baked good?