Tuesday, November 20, 2012

Pumpkin Pie Muffins

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour or whole-wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 3/4 cup firmly packed dark brown sugar
• 3 Tbs. unsulfured molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned solid-pack pumpkin
• 1 tsp. vanilla extract
• 3/4 cup low-fat buttermilk
• 1/4 cup English walnuts

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together both flours, the baking soda, salt and spices.

Whisk together both flours, baking soda, salt & spices.  In a separate bowl, whisk together the sugar, molasses, oil and one of the eggs until combined.  Add the other egg,  Whisk away.  Whisk in the pumpkin and vanilla.  Stir (you can keep whisking if you want) the flour mexture in 2 bathes and alternate with buttermilk. Just until combined.  Don't beat this.  If you need something to beat, try your children. 

Pour batter into sprayed muffin pan and sprinkle walnuts on each muffin.  Bake for 20 minutes.

Don't tell anyone these are only 205 calories each or I will kill you.

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