Prep 15 mins
Cook 17 mins
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."
- 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
- 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.
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]
~PAC Spring 2008~ These muffins seem too tasty to be healthy! We loved that pumpkin flavor with a hint of spice. The muffins were very moist. I think they are best served warm. *Note - the applesauce called for in step 3. is not noted in the ingredient list. I guessed at the amount and added 1/4 cup of applesauce.? *