brunettegoddess
New member
INGREDIENTS:
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned solid-pack plain pumpkin (not pumpkin pie filling)
3/4 cup skim milk
2/3 cup packed light brown sugar
1 large egg
3 tablespoons olive oil
1/2 cup hulled pumpkin seeds (pepitas)
DIRECTIONS:
Preheat oven to 375 degrees F.
In medium bowl, whisk together flours, baking powder, cinnamon, ginger, and salt. Set aside.
In large bowl, whisk together pumpkin, milk, brown sugar, egg, and oil until smooth.
Add dry ingredients to pumpkin mixture in 2 batches, stirring until just incorporated (a few lumps are fine). Stir in seeds.
Lightly coat cups of nonstick 12-cup muffin tin with cooking spray. Divide batter evenly among cups (each should be about 2/3 full).
Bake until toothpick inserted in center of muffin comes out clean and tops are just turning golden brown, about 25 minutes. (If using silicone, reduce baking time slightly.) Let cool for 10 minutes before removing from tin.
I made these last night and I can't even begin to tell you how tasty they are. I did make some substitutions. I used 2% milk because that's what we had, omitted the seeds because we didn't have them and I"m not big on seeds, used dark brown sugar because that's what we had, and I used nutmeg because we didn't have ginger. They are sooooooooooo delicious. It doesn't taste healthy but it is. If you found a low calorie/fat yet tasty vanilla creme, that could easily be injected into the center for a great dessert. I also dusted the tops with powdered sugar
Also, I have several subscriptions to all the different health magazines and I think Women's Health is certainly the best one of them all. I keep meaning to post their health facts.
Servings Per Recipe: 12
Amount Per Serving
Calories: 182
Total Fat: 6.8g
Cholesterol: 18mg
Sodium: 157mg
Total Carbs: 26.7g
Dietary Fiber: 2.4g
Protein: 5.1g
That's what the website has listed for the nutritional info, however the magazine says that the muffins are 215 each with 8 grams of fat, etc. I'm not sure which is right. But I can say that it made 16 muffins for me, and not 12. Perhaps the magazine accounts for the batter divided by 12 and not 16?
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned solid-pack plain pumpkin (not pumpkin pie filling)
3/4 cup skim milk
2/3 cup packed light brown sugar
1 large egg
3 tablespoons olive oil
1/2 cup hulled pumpkin seeds (pepitas)
DIRECTIONS:
Preheat oven to 375 degrees F.
In medium bowl, whisk together flours, baking powder, cinnamon, ginger, and salt. Set aside.
In large bowl, whisk together pumpkin, milk, brown sugar, egg, and oil until smooth.
Add dry ingredients to pumpkin mixture in 2 batches, stirring until just incorporated (a few lumps are fine). Stir in seeds.
Lightly coat cups of nonstick 12-cup muffin tin with cooking spray. Divide batter evenly among cups (each should be about 2/3 full).
Bake until toothpick inserted in center of muffin comes out clean and tops are just turning golden brown, about 25 minutes. (If using silicone, reduce baking time slightly.) Let cool for 10 minutes before removing from tin.
I made these last night and I can't even begin to tell you how tasty they are. I did make some substitutions. I used 2% milk because that's what we had, omitted the seeds because we didn't have them and I"m not big on seeds, used dark brown sugar because that's what we had, and I used nutmeg because we didn't have ginger. They are sooooooooooo delicious. It doesn't taste healthy but it is. If you found a low calorie/fat yet tasty vanilla creme, that could easily be injected into the center for a great dessert. I also dusted the tops with powdered sugar
Also, I have several subscriptions to all the different health magazines and I think Women's Health is certainly the best one of them all. I keep meaning to post their health facts.
Servings Per Recipe: 12
Amount Per Serving
Calories: 182
Total Fat: 6.8g
Cholesterol: 18mg
Sodium: 157mg
Total Carbs: 26.7g
Dietary Fiber: 2.4g
Protein: 5.1g
That's what the website has listed for the nutritional info, however the magazine says that the muffins are 215 each with 8 grams of fat, etc. I'm not sure which is right. But I can say that it made 16 muffins for me, and not 12. Perhaps the magazine accounts for the batter divided by 12 and not 16?
Last edited:
