This is my favorite dessert recipe to date. It was given to me by a nutritionist that came to my company for a healthy eating seminar and brought these oodles of goodness with her!
It's easy to make and these little bundles of mouth watery goodness are delicious. Try it for yourself!
Recipe is courtesy of Cooking Light
Yields 18 Reg. Muffins or 48 Mini Muffins
2 1/4 C Flour, all purpose
2 Tsp. Pumpkin pie spice
1 1/2 Tsp. Baking soda
1 Tsp. Ground ginger
1/4 Tsp. Salt
1 Cup Brown sugar, packed
1 Cup Canned pumpkin
1/3 Cup Buttermilk, low fat
1/3 Cup Canola oil
1/4 Cup Molasses
1 Tsp. Vanilla extract
2 Eggs, large
*tsp = teaspoons
Lightly spoon flour into a dry measure cups; level with a knife.
Combine flour, spices, baking soda, and salt in a medium bowl, stirring with a whisk.
Make a well in center of mixture.
Combine brown sugar, pumpkin, buttermilk, oil, molasses, vanilla and eggs; stirring well with a whisk.
Add sugar mixture to flour mixture, and stir until just moist.
Spoon batter into muffin cups coated with cooking spray (amount for mini-muffins is about 1 tablespoon).
Bake at 400ºF for 15 minutes (larger muffins) or for 10 minutes (mini-muffins), or until a toothpick inserted in center comes out clean.
Remove from pans immediately and cool on a wire rack.
Optional: if desired, you can add 1 cup of golden or dark raisins, or ½ - 1 cup of nuts (walnuts are great). If using nuts or raisins, add them to the mixed flour mixture, then add the wet ingredients and continue as above.
These are delicious served with some whipped, light cream cheese!
Per serving (mini): 75 calories, 1 ½ g. fat, 59 mg. sodium, 1 g. protein, 14 g. carb.
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