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Sunday, October 16, 2011

Pumpkin Muffins


Growing up, I loved my mom's pumpkin bread. Sweet, warm, full of pumpkin flavor - yum! I decided to use that recipe to make some pumpkin muffins. However, once I took a closer look at the recipe, I discovered that it wasn't exactly the healthiest recipe. Any recipe that calls for a whole cup of oil and 3 cups of sugar probably doesn't rate so high on the health-factor. I knew I could replace the oil with applesauce, and one website I read informed me that I should try 2 Tbsp. of oil and the rest applesauce to help keep the texture the same. {Weight Watchers people: did you know that 2 Tbsp. of canola oil has 7 Points Plus? Can you imagine how many would be in a whole cup!?} I also cut the sugar back by half a cup, but the recipe still contains quite a bit of sugar.

The muffins turned out moist, pumpkin-y, and delicious! Perfect for a fall day, or any day, for that matter.



Pumpkin Muffins
adapted from a family friend
Yield: 2 large loaves of bread or 25 muffins
What You Need
4 eggs
2 cups pumpkin puree {or 15 oz. can}
1 cup applesauce, minus 2 Tbsp. {I used homemade. Yum!}
2 Tbsp. canola oil
2/3 cup cold water
3 1/4 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 1/2 cups sugar
white chocolate chips, optional

What To Do
~ Preheat oven to 350 degrees F. Line muffins tins with paper liners, or spray loaf pans with nonstick cooking spray.
~ Beat eggs well. Add pumpkin, applesauce, oil, and water and beat until smooth.


~ In another bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.




~ Combine with pumpkin mixture.


~ Mix in sugar.

~ Fill muffin tins/loaf pans. If desired, sprinkle white chocolate chips on top.
~ If making bread, bake for 1 1/4 hours. If making muffins, bake for about 30 minutes, checking frequently.
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