Wednesday, November 5, 2014

Pumpkin Muffins Mmmm

~Day Three of Pumpkin Week~

Who doesn't love a pumpkin muffin?  I've been making these muffins for almost 20 years now. They're easy to make and fairly low in fat and sugar.  You can leave off the optional toppings, but they just won't be the same if you do.  Enjoy!

1  cup whole wheat flour
3/4  cup All-purpose flour
1/2  cup sugar
3  tsp baking powder
1  tsp pumpkin pie spice
1/4  tsp salt
3/4  cup pumpkin puree
1/2  cup low fat milk (I use 2%)
1/4  cup oil
1  egg

Optional Toppings:
low-fat cream cheese
brown sugar
chopped pecans

Heat oven to 400*F.  Spray 12 muffin cups with non-stick spray or use paper liners and spray those with spray.
In large bowl combine all dry ingredients and stir to combine.  In small bowl, combine all wet ingredients and whisk together completely.  Add wet ingredients to dry ingredients and stir just until combined.  Do not over mix.
Use a large ice cream scoop to evenly divide the batter into the 12 muffin cups.

Press about 1 teaspoon of cream cheese into the center of each muffin.

Top each with about a teaspoon of brown sugar and then top with finely chopped pecans.  Gently press pecans into top of muffin batter to "set" them.

Depending on the type of muffin pan you're using, bake for 15-25 minutes (Mine took 25 minutes in the stoneware).  Cool on wire rack, serve warm, store in refrigerator.  I like to make several batches and store them in the freezer.
Makes 12 muffins.

Pictured below is another delicious pumpkin muffin........chocolate chip pumpkin muffin to be exact. It's so full of flavor!

You can find the recipe {here}.  The recipe calls for sliced almonds, however I used finely chopped pecans since I was already using them for the other recipe and I love pumpkin and pecans together.

Check back tomorrow for day 4 of Pumpkin Week!

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