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.