You don’t need to wait until November to enjoy that great pumpkin flavor. This recipe incorporates the great spicy and sweet flavors of pumpkin pie. There are 2 different ways of making this recipe. You can do it the healthy way or the super quick and easy way. Both produce those comforting flavors we all crave during the Thanksgiving season.
Yield
1 dozen
Ingredients for the Quick and Easy Version:
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup canned Libby’s pumpkin pie mix
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Ingredients for the Healthy Version:
1 cup canned pumpkin
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup Splenda
1/2 cup low-fat buttermilk OR vanilla Soy Milk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Quick and easy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Mix in the baking soda and stir well with a whisk.
2. In a large bowl, combine Splenda, Pumpkin Mix, Buttermilk, oil and egg; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Healthy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
2. In a large bowl, combine Splenda and next 5 ingredients (through egg); beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Yield
1 dozen
Ingredients for the Quick and Easy Version:
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup canned Libby’s pumpkin pie mix
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Ingredients for the Healthy Version:
1 cup canned pumpkin
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup Splenda
1/2 cup low-fat buttermilk OR vanilla Soy Milk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Quick and easy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Mix in the baking soda and stir well with a whisk.
2. In a large bowl, combine Splenda, Pumpkin Mix, Buttermilk, oil and egg; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
Healthy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
2. In a large bowl, combine Splenda and next 5 ingredients (through egg); beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.
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