Submitted by:
Caroline Lappetito
Category:
Breakfast
Country of Origin:
United States
Cook time:
45 minutes
Serves:
12
Ingredients:
1/2 cup white whole wheat flour
3/4 cup unbleached all-purpose flour
3/4 cup sugar substitute (e.g., Trulia)
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon nutmeg, freshly grated is best
1/2 teaspoon cinnamon, or to taste
1/4 teaspoon salt
1 1/2 cups canned pumpkin (do not use pumpkin pie filling)
1/3 cup unsweetened apple sauce
2 large eggs
2 teaspoon vanilla extract
Non-stick cooking spray (e.g., PAM)
1/2 cup chopped pecans, almonds, or walnuts
1/3 cup chocolate chips, semisweet
Steps:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a muffin tin with paper liners and lightly spray liners with baking spray for easy removal of paper liners.
3. Combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt in a medium bowl using a wire whisk. Set aside.
4. Mix pumpkin puree, oil, eggs, and vanilla in large bowl.
5. Beat wet mixture at medium speed until thick. Scrape down sides of the bowl.
6. Add flour mixture to the wet mixture carefully, then blend at low speed until just combined. Do not over mix!
7. Fold in chopped nuts and chocolate chips.
8. Spoon batter into prepared muffin tins and bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool at least 15 minutes before serving.
What makes this recipe special?
This muffin makes a tasty, portable, filling breakfast or afternoon snack. Freezes well. Great with coffee or tea!