Monday, October 1, 2012

Grandma's Pumpkin Muffins

About a month after I had my baby I decided to join Weight Watchers.  I joined because I wanted to lose weight while being smarter with the food I was eating and maintain a healthy lifestyle, especially because I am nursing. Weight Watchers has a point allowance for nursing mothers, which is ultimately why I went with the program.  So far, I have lost 5 pounds in 3.5 weeks and feel more energized.  I love tracking points and am thankful that there are apps to track and scan the things I eat.  It's honestly much easier than I expected it to be.  

I chose this recipe because of my love of pumpkin.  I will say that this is not my favorite pumpkin recipe, it was just okay.  The muffins tasted low fat and weren't bad for being a healthier option.  A lot of the reviews said to use eggs instead of an egg substitute and add cranberries or chocolate chips to the recipes.  I laughed because that takes the healthy part of the recipe away.  I do agree that they would be better with all that added, but along with adding the ingredients you'll be adding points. I would probably add more pumpkin next time and less applesauce.  I'd also add some pumpkin pie spice.  Overall, I'd try these if you're looking for a healthy pumpkin muffin recipe. 

1 spray(s) cooking spray
2 cup(s) all-purpose flour
1 Tbsp baking powder
1 tsp table salt
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
  2/3 cup(s) unsweetened applesauce
  1 cup(s) canned pumpkin
2/3 cup(s) sugar
  1/2 cup(s) fat-free egg substitute
  2/3 cup(s) fat-free skim milk


    * Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired.

    * Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.

    * Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon.

    * Add applesauce mixture to flour mixture and mix until completely incorporated.

    * Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving.


    * We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.

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