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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Trying to get my teenage son to eat something before he goes off to school in the morning becomes increasingly difficult as his need to sleep seems to trump his need to eat . These are healthy and delicious, and best of all, portable. Ingredients:
2 1/4 cups flour (use a combo of all-purpose and whole wheat, if desired) |
1 1/2 teaspoons pumpkin spice mix |
1/2 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1 1/2 teaspoons baking soda |
1/4 teaspoon salt |
1 cup packed brown sugar |
1 (15 ounce) can pumpkin puree (not pumpkin pie filling) |
1/3 cup low-fat plain yogurt |
1/3 cup extra virgin olive oil (use a mild one, not one that's overly peppery) or other vegetable oil |
1/4 cup molasses or dark karo syrup |
1 teaspoon vanilla extract |
2 eggs |
for the topping |
2 tablespoons sugar |
1 tablespoon ground cinnamon |
1/4 cup dry-roasted chopped pecans |
Directions:
1. Heat the oven to 375 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
2. Combine the flour, pumpkin spice, cinnamon, baking soda, ginger and salt together in a bowl.
3. In the bowl of an electric mixer, mix together the brown sugar, pumpkin puree, yogurt, olive oil, molasses, and vanilla. Add the eggs, one at a time, mix until well combined. Set the mixer to a low speed and add the dry ingredients. Mix until just combined.
4. Spoon the batter into the prepared muffin tin. Mix together the sugar and cinnamon. Top each with some of the pecan pieces, then sprinkle generously with the sugar/cinnamon mixture.
5. Place in middle of oven and cook for 25 to 30 minutes, or until a toothpick, when inserted into the center comes out clean. Serve warm or at room temperature. (Store in an airtight container for up to 2 days, after, refrigerate or freeze).
6. Per Muffin: 187 Calories; 6g Fat (1g Sat, 4g Mono, 1g Poly); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 46mg Sodium.
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