Whole Foods Whole Wheat Pumpkin Muffins
Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.
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READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 3⁄4
- 3
- 2teaspoons baking powder
- 1teaspoon pumpkin pie spice
- 1⁄4teaspoon baking soda
- 1⁄8teaspoon salt
- 1
- 3⁄4cup skim milk
- 2
- 1⁄2cup canned pumpkin
- cooking spray
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DIRECTIONS
- Preheat oven to 375 degrees.
- Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
- In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
- In a small bowl, combine egg, milk and butter and then stir in pumpkin.
- Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
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