Whole Wheat Pumpkin Muffins
I combined a recipe with my own to make pumpkin muffins, it has no added fat, refined flour and no added sugar. not too bad if you are watching those things.
- Ready In:
- 3 cups whole wheat flour
- 4 1⁄2 teaspoons baking powder
- 1 1⁄4 cups Splenda sugar substitute
- 3 large eggs
- 1⁄2 cup applesauce
- 2 cups canned pumpkin
- 2 cups cold milk
- 1 1⁄2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1⁄4 teaspoon allspice
- mix dry ingredients, add the rest and mix on medium speed until well blended.
- Pour into greased muffin cups.
- bake at 400 degrees 17-19 minutes until slightly browned.
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This was very tasty! I cut the recipe in half and it made 12 muffins. I used 2 eggs, less than 2 tsp baking powder and about 2/3 cup of brown twin sugar (instead of Splenda). The texture was great and they smelled fantastic while baking. Next time though, I'll make it sweeter, add more cinnamon and use pumpkin pie spice instead of all spice. Using oats or oat bran would also be great to try. Thanks for the great recipe.Reply
These had a nice flavor, although I like nutmeg and ginger in my pumpkin stuff, so will add those next time (and some chopped walnuts or pecans). To the previous reviewer, I suggest using whole-wheat PASTRY flour, which is better for baking (not so dense as regular whole-wheat flour). You may have to go to a natural food store, or the bulk section of the supermarket. Adding more baking powder tends to make things rise higher, but then collapse when cooled.Reply
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