|Ok, those of you who know me...know that I have a serious addiction to pumpkin. I did join a program for it finally and have been doing well for 6 months now. Well, I am back on the wagon (for this can anyway). I thought it would be safe for one can. I seriously have not even bought a can of pumpkin for 6 months. I broke down the other day...and finally opened it this morning. Yes, I love pumpkin in my oatmeal! It is so good...all the warm, creamy orange goodness swirled in a perfect cup of lightly sweetened oatmeal. Sorry, I started day dreaming! I will give you a peak at it next time! But for now, I will share one of mine and the illustrator's favorite treats with a cup of chai tea or coffee. We love pumpkin muffins. Well, he prefers bread and I like muffins, but that is another story all together. The original recipe is from CookingLight, but I have changed it quite a bit so I will type my version and link to the original. I have to warn you though...if you fall for pumpkin like I did, be careful...you will turn yellow! I speak from experience!
1/2 cup turbinado sugar
1/4 Splenda Blend for Baking
1 cup canned pumpkin
1/4 cup Light Smart Balance, melted
1/4 cup sugar free vanilla coffee creamer
1/4 cup egg substitute
1 1/2 cups all-purpose flour
1 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/2 teaspoon baking soda
1 muffin = 135 calories
Preheat oven to 350°.
Combine first 6 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
Labels: fall, muffins, pumpkin, quick bread