Pumpkin Muffins
#285703 - 10/08/06 08:18 PM
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Tilden
Reged: 08/13/06
Posts: 51
Loc: Bay Area
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I've tried a few of the pumpkin muffin recipes but something about the texture wasn't that appealing to me. They seemed very heavy. I found this receipe in Cooking Light Nov 2005, by Cindy Kahn. The texture is light and the flavor is too. The author noted that sometimes she adds raisins or finely chopped apple or pear. I think the raisins would be really good, but I made mine plain.
1 cup all purpose flour
1/2 cup whole wheat flour (I just used more white)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup canned pumpkin
1/2 cup fat free buttermilk (I used 1/2 tsp apple cider vinegar and then enough soy milk to total 1/2 cup)
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup apple sauce (I used slightly more applesauce and slightly less oil)
Cooking spray
1. Preheat oven to 375
2. Combine flour, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl, stirring with a whisk.
3. Combine pumpkin, buttermilk, egg subst., oil and applesauce in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring until just moist. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 375 for 20 min or until muffins spring back when touched lightly in the center. Cool muffins in pans 5 min on a wire rack, remover from pans. Cool completely on a wire rack.
Original receipe 145 calories per serving (1 muffin), 28% from fat.
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Jen
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I'm going to try this one next week. I've been doing a lot of pumpkin bread lately. 
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yep, it's me,
Rebecca
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Thanks - yes that is what I found - the muffins seems very heavy and almost gummy. I will give your recipe a try - Debbie - Does it make 12 muffins?
IBS-C
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Hi, Can you share your pumpkin bread recipe - thanks, Debbie IBS-C
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the recipe says it makes twelve, I was able to get about 15
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Jen
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CAn you use muffins liners or do the muffins stick to them? Thanks Deb ibs-c
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Hi, I made these muffins this morning and they are much better than the other ones I have tried - lighter in their texture. I used 3 egg whites and whipped them. Also used total white flour. Thank you very much again!
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I'm glad you liked the too! I don't usually use muffin liners but I think you can use them with most muffins or cupcakes.
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Jen
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