October 27, 2010

"Pumpkin" Muffins

These muffins are a healthy pumpkin muffin with plenty of flavor ... as always, I prefer muffins warm!"Pumpkin" Muffins
2 3/4 cups flour
1 cup sugar substitute
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup pureed butternut squash
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup canola oil
1 tsp. vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Cooking spray
1 Tbsp. sugar
1 1/2 tsp. brown sugar

Preheat oven to 375ºF. Combine flour, sugar, baking powder, baking soda, cinnamon and salt together in a medium bowl. Make a well in the center of the dry ingredients.

In separate bowl, combine pumpkin, sour cream, milk, oil, vanilla, egg and egg white together. Add wet ingredients to flour mixture, stirring until just moist. Spoon batter into 18 muffin cups coated with non-stick spray.

Combine remaining sugars in a small dish. Sprinkle topping over muffins. Bake 23 to 25 minutes, until muffins spring back when touched lightly in the center. Remove from muffin tins, and cool on wire racks. Makes 18 muffins.

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