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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an adaptation of recipe 71732 to lower calories, fat and, of course, WW points. I entered all of the ingredients that had points into recipe builder and came up with 2 points per muffin when 25 muffins are made. These muffins are moist and are bursting with flavor. This is a very hearty snack or breakfast. I eat mine for breakfast with a banana Ingredients:
2 cups canned pumpkin |
2 cups sugar |
1 cup splenda sugar substitute (optional..the original recipe called for 3 cups sugar. i like these just fine with 2 cups of sugar) |
1 cup water |
1 cup unsweetened applesauce |
1 egg |
3 egg whites |
2 1/3 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon baking powder |
1 tablespoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
Directions:
1. Preheat oven to 350.
2. In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites.
3. Beat with an electric mixer until well blended.
4. In a separate bowl combine both flours, baking soda, salt, baking powder, cinnamon, nutmeg and cloves and stir until combined. (I like to use a pastry cutter so make sure the baking soda and powder are evenly distributed).
5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
6. Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it.
7. Measure 1/3 cup of batter into each muffin cup. There will be 1/3 cup left over for the 25th muffin. I usually toss it rather than bake one muffin.
8. Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean.
9. Tap on bottom of pan to dislodge muffins.
10. ENJOY!
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