Pumpkin Muffins

PaulaG's Note:

This is a make-over of a Weight Watchers make-over. The fat has been reduced as has the sugar. These are a moist, spice muffin that can be enjoyed for breakfast or a quick dessert.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 2 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon clove
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ cup unsweetened applesauce
• 2 tablespoons canola oil
• 1 cup canned pumpkin
• 1⁄3; cup sugar
• 1⁄3; cup Splenda granular
• ½ cup fat free egg substitute
• 1⁄3; cup non-fat powdered milk
• 1⁄3; cup water
• 1⁄3; cup walnuts , chopped fine

Directions:

1. Preheat oven to 400 degrees.
2. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
3. Mix the flour, baking powder, salt, baking soda, cloves, cinnamon, nutmeg, non-fat powdered milk in a large bowl.
4. Combine the applesauce, pumpkin, sugar, Splenda, oil, egg substitute and water in a medium bowl; mix thoroughly.
5. Add the applesauce mixture to flour mixture, mixing until completely incorporated.
6. Pour the batter into muffin tin, filling about 2/3 full.
7. Sprinkle tops of batter with walnuts.
8. Bake for 15 to 20 minutes or until tester inserted in center of a muffin comes out clean.
9. Please note: When you bake with Splenda, the cooking time is greatly reduced.

Reviews

[Pardeemom]

This was a good recipe. I only used 1 T. oil and instead of Splenda (which I don't use) I used 1/4 c. brown sugar. I also omitted the nuts and instead sprinkled white chips on top. The only thing I wasn't crazy about was the powdered milk, I think when I make this again (and I will!) I'll use skim milk instead of the water/powdered milk mixture. I got 13 muffins that puffed up beautifully!

[Mikekey]

Delicious! Not too sweet tasting, which is just fine with me! Nice texture. I also added a bit of ginger, since I really like ginger in pumpkin things :) I put the nuts IN the muffins instead of on top, because I didn't read the instructions properly-duh! Thanks for this keeper, Paula.

[healthycookfor6]

These were amazing. I made a few changes to suit my tastes. I used 1 tbsp. organic coconut oil instead of canola oil, brown sugar instead of Splenda (next time I may try stevia but will have to use much less), 2 eggs instead of egg substitute, 2/3 c. milk instead of powdered milk and water, 1/4 c. crushed flax seeds instead of walnuts (I mixed these in the batter) and I added 1/2 tsp. dried ginger. These came out moist, spiced (but not overpowering) and just really good tasting. Coconut oil is the only oil that doesn't change into trans fats when it is baked so I'm really happy that these came out so well with me using that kind of oil. I wish my hubby liked pumpkin but my kids enjoyed these.