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Friday, February 3, 2012

Pumpkin Spice Muffins

I experimented in the kitchen and came up with this recipe for healthy whole wheat spiced pumpkin muffins.  I added a mixture of 1/2 oat bran and 1/2 whole wheat flour.  The addition of fat free sour cream helped to yield a more moist muffin.  This recipe yields approximately 15 muffins at 172 calories/muffin if sugar is used.

Pumpkin Spice Muffins

1/4 cup vegetable oil
1/4 cup natural applesauce
1/4 cup preferred sweetener (or sugar)
1/4 cup honey
2 eggs
1 teaspoon vanilla
3/4 cup whole wheat flour
3/4 cup Oat Bran Hot Cereal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup fat free sour cream
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/2 cup walnuts
1/2 cup raisins

Combine the oil, natural applesauce, preferred sweetener (or sugar) and honey.  Stir in the eggs and vanilla.  Stir flour, oat bran cereal, baking soda, baking powder and salt together.  I recently modified this recipe by adding less sweetener and using some honey.  I also used less vegetable oil and added some natural applesauce.

Stir flour, oat bran cereal, baking soda, baking powder, salt and add to the oil mixture.  Add the pumpkin, fat free sour cream, cinnamon, nutmeg, pumpkin pie spice, walnuts and raisins to the flour mixture.  Stir to combine.

Preheat the oven to 400 degrees.  Add muffin liners to the muffin tin and add batter until about 2/3 full.  I added some extra raisins and walnuts to the top of each muffin before baking.

Bake for about 15 to 20 minutes until done.  Yields about 15 muffins.

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