Name: Pumpkin Muffins
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 24 servings
Ingredients: 3 tbsp. unsalted butter, softened; 3 tbsp. non fat yogurt, room temp ( I used Fage); ¼ cup unsweetened applesauce, room temp; 2 cups (240 grams) all purpose flour; 1 cup (120 grams) whole wheat pastry flour (I used Bob's Red Mill); 2 ½ tsp. baking powder; ¼ tsp. baking soda; 1 tsp. salt; ¼ tsp. allspice; ½ tsp. cinnamon; 1/3 cup buttermilk, taken out for 15 min; 1 ¼ cups pure pumpkin puree (from 15 ounce can); 1 tsp. vanilla extract; 2/3 cup light brown sugar, not packed; ½ cup eggbeaters, taken out for 15 mins; Cooking spray; 2 tbsp. light butter, melted (I used Brummel & Brown); ¼ cup granulated sugar; 2 tsp. ground cinnamon

Overview

Cals/serving

Servings

108

Prep time

Cook time

Total time

25 mins

30 mins

55 mins

These muffins scream fall – form flavorful and wholesome ingredients. You will find pumpkin a try fall ingredients that binds very well in this recipe with the cinnamon. Everything happens in a single bowl whisking all the ingredients together and then the muffins are baked. The fun part comes when you need to brush them slightly with melted butter and coat them with cinnamon sugar for more intense flavor and for prettier decoration. Enjoy.

Pumpkin Muffins

3 tbsp. unsalted butter, softened
3 tbsp. non fat yogurt, room temp ( I used Fage)
¼ cup unsweetened applesauce, room temp
2 cups (240 grams) all purpose flour
1 cup (120 grams) whole wheat pastry flour (I used Bob's Red Mill)
2 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
¼ tsp. allspice
½ tsp. cinnamon
1/3 cup buttermilk, taken out for 15 min
1 ¼ cups pure pumpkin puree (from 15 ounce can)
1 tsp. vanilla extract
2/3 cup light brown sugar, not packed
½ cup eggbeaters, taken out for 15 mins
Cooking spray

Sugar Coating

2 tbsp. light butter, melted (I used Brummel & Brown)
¼ cup granulated sugar
2 tsp. ground cinnamon

Pumpkin Muffins

Preheat oven to 350°.
Spray two standard 12-cup standard muffin tins with cooking spray.
In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, allspice and cinnamon.
In a small bowl, whisk together the buttermilk, pumpkin puree and vanilla.
In a large bowl using an electric mixer or stand mixer, beat butter, yogurt, applesauce and brown sugar.
Mix in half the eggbeaters then scrape down the bowl. Mix in the rest of the eggbeaters.
Turn mixer to low and add a third of the flour mixture, then half the pumpkin mixture, repeat ending with flour. Beat until just combined.
Spoon 1/4 cup batter into each muffin cup.
Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
Place pans onto wire racks to cool for 10 minutes.
Meanwhile, whisk together the sugar and cinnamon for the coating.
Take muffins out of the pans and brush the top of the muffins with butter then roll just the tops in the sugar/cinnamon mixture.
Place muffins back on the wire rack to cool completely.