Recipe by Celeste :)
To dress these up, place a walnut half on top of each muffin before baking. Also, take care to buy plain pumpkin puree, not spiced puree that may be labeled "pie filling."
Top Review by Sydney Mike
Made these tasty muffins also with a 1/4 cup applesauce, although the amount isn't indicated in the list of ingredients! Before adding the walnuts, I filled one muffin tin, then added the nuts (AND a handful of dried cranberries to the rest of the batter) & went on from there! Both were very tasty, but I DID prefer the jazzed up ones! [Tagged, made & reviewed in Healthy Choices ABC cooking game]
- 1 cup unbleached flour or 1 cup all-purpose flour
- 1 cup sugar
- 2⁄3 cup whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1⁄8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup canned plain pumpkin puree
- 2⁄3 cup 2% buttermilk
- 3 egg whites
- 1⁄2 cup chopped walnuts
Directions See How It's Made
- Preheat oven to 400*. Lightly coat a 12-cup muffin pan with nonstick spray or line with paper liners.
- In a large bowl, mix together the unbleached or all-purpose flour, sugar, whole wheat flour, pumpkin pie spice, cloves, baking soda, and salt. Make a well in the centee of the flour mixture.
- In a small bowl, whisk together the pumpkin puree, buttermilk, applesauce, and egg whites. Scrape into the well in the flour mixture. Stir just until the batter is moistened. Fold in walnuts.
- Divide the batter among the prepared muffin cups. Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.