Saturday, July 14, 2012

Pumpkin Spice Muffins

This recipe was adapted from a recipe in "Pumpkin Lovers Cookbook".  My "guinea pig" testers thought these muffins were REALLY good...there wasn't a muffin left !!!  They thought the consistency was good, as well as the flavor.  

1 and 3/4 cups wheat flour or Spelt Flour
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/3 cup molasses
1 tsp vanilla extract

Mix the  pumpkin puree, applesauce, molasses and vanilla in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.  Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 113, Total Fat .7g, Cholesterol 0mg,  Sodium 110mg, Carbs 24.4g, Fiber 1.9g, Sugars 6.9g, Protein 2.5g

...The things impossible for people are possible for God.
Luke 18:27 (NCV)

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