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Pumpkin muffins

Cinnamon Chip Pumpkin Muffins

From the files of: Healthy Cooking magazine

2 cups pumpkin puree
1 cup Sugar
½ cup Buttermilk
⅓ cup Canola Oil
2 Eggs
2 Egg Whites
1 tsp. Vanilla Extract
2 cups All-Purpose Flour
½ cup oat Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Salt
¼ tsp. Ground Nutmeg
½ cup Cinnamon Baking Chips, chopped
½ cup Miniature Semisweet Chocolate Chips

¼ cup Sugar
3 tsp. Ground Cinnamon

Yield: 24 muffins

In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.

Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.

Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 muffin equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.